Recipe: Chocolate raspberry truffle ice cream
This is Jeff's basic recipe for great chocolate ice cream. "Many variations can be made from it, much like a jazz musician who takes a basic theme and then does riffs and spontaneous changes over a great song," says Jeff. "Like any good jazz musician, you can go on all night doing these variations. Think of other jams that would complement or enhance chocolate. Think of liqueurs you like. I think you get the idea!"
Makes 8 servings.
10 oz seedless red raspberry jam
Rich Chocolate Ice Cream:
2 cups whipping cream
2 cups whole milk
1 cup sugar
2 tbsp pure vanilla extract
2 tbsp Dutch process cocoa powder
Pinch kosher salt
12 oz bittersweet or semisweet chocolate, cut into pieces
7 fresh egg yolks
1 Rich Chocolate Ice Cream: Pour the cream and milk into a stainless steel bowl and place over a steaming pan of boiling water. When the mix gets hot, a film will form over the surface.
2 Add the sugar, vanilla, cocoa powder and salt. Blend thoroughly with a whisk and then add the chocolate. Stir the mix gently while chocolate melts. When thoroughly blended, whisk in the egg yolks and continue stirring until the egg yolks are totally incorporated; let steep for 5 minutes, stirring every few minutes so the mixture cooks evenly. Add the raspberry jam, stirring with a whisk so the jam melts and is thoroughly incorporated; let steep for about 5 minutes more. Remove from the heat and let the mix cool to room temperature, then chill completely in the refrigerator.
3 Pour the mix into an ice cream maker and process according to the manufacturer’s instructions. Scoop the ice cream into a container and then place in the freezer to cure and harden.
Easy mix-in version
Replace the Rich Chocolate Ice Cream with 1 quart premium store-bought chocolate ice cream. Soften the ice cream and place in a mixing bowl. In the meantime, heat the jam in a small saucepan over medium heat or in the microwave. Stir the jam into the softened ice cream. Return ice cream to container and put in freezer to cure and harden.
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Excerpted from Ice Cream Mix-Ins by Jeff Keys. Copyright 2009 by Gibbs Smith. Excerpted with permission by Gibbs Smith. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.