Chocolate Raspberry Truffle Ice Cream
I was sitting at home, minding my own business, when a bad thought crossed my mind: chocolate raspberry truffle ice cream.
I've never had this before, but in my slightly wine and beer addled brain, I dreamed up this recipe:
4 oz. Scharffen Berger 62 % semisweet chocolate, chopped 2.5 oz. heavy cream (by weight) 0.75 fl. oz. Chambord (black raspberry liquor)
Heat the cream in a small saucepan over medium heat until it begins to boil. Remove from the heat, pour into a Pyrex measuring cup, and allow to cool to about 115°F. I put it in the refrigerator for about 10 minutes.
Melt the chocolate in a large bowl set over a pan of gently simmering water. The chocolate should be heated to about 120°F.
(In actuality, my chocolate tempering skills when under the influence of alcohol are less than stellar despite the fancy thermometer and I exceeded 120°F by a good amount. I didn't break it, however.)
Pour the cream into the melted chocolate, stirring continuously with a whisk or rubber spatula until the cream is completely incorporated. This mixture should be smooth and shiny.
Add the chambord. Pour onto a small plate and freeze.
Chop the frozen ganache into 1/4" chunks once frozen solid.
Custard base:
2 egg yolks 3 oz. granulated sugar 4 oz. heavy cream (35 % milk fat) 8 oz. whole milk 1/2 tsp. vanilla extract 1 oz. chambord
Mix the egg yolk and sugar, then add the cream, vanilla extract, and chambord. Put all of the ingredients in a vacuum bag, and sous vide them for 15 minutes at 149°F.
Start the ice cream maker chilling.
Chill the custard base in an ice bath.
Put the custard base into the chilled ice cream maker and beat for 6 - 8 minutes until it falls below 32°F. Add the frozen truffle chunks. The theory was for some of the chocolate to melt into the custard base, but for there to still be chunks.
Freeze and beat until it reaches ice cream consistency.
It's actually black raspberry frozen custard with chocolate black raspberry truffle chunks. And ridiculously delicious.