One of the most romantic and heavenly duos is raspberry and chocolate. In this ice cream, raspberry is swirled with rich Dark Chocolate Fudge Sauce for just the right balance of rich chocolate and floral raspberries.
INGREDIENTS: YIELD: 1 QUART
- 1 cup half and half
- 1 cup sugar
- Pinch salt
- 4 large egg yolks
- ½ cup heavy cream
- 1¾ cups raspberry purée, seeds strained out
- 2 teaspoons vanilla extract
- Generous squeeze fresh lemon juice
- 1½ cups Dark Chocolate Fudge Sauce (see Chapter 17)
- Raspberries
INSTRUCTIONS:
- In a small saucepan, combine the half and half, sugar, and salt. Stir over medium heat. Once simmering, remove from heat and set aside.
- In a separate bowl, whisk egg yolks. If needed, reheat milk mixture until hot, and temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened.
- Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add raspberry purée, vanilla extract, and lemon juice. Stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
- Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing. Just before storing in the freezer, quickly and loosely swirl in the Dark Chocolate Fudge Sauce
