Chocolate Raspberry Ice Cream
2 Views
5 weeks ago
2 Views
5 weeks ago
Roland
@roland
This recipe is automatically translated for you.
An unusual, yet fantastically delicious combination. Every bite starts with intense, dark chocolate and meets a harmonious finish of fruity raspberry.
Information
Overview
Difficulty
Spiciness
Time
Preparation
Cooking
Tags
Ingredients
Servings
4
- Whole milk (3.8%)
1 liter
- Cream
100 milliliters
- Egg Yolks
6
- Chocolate couverture (70%)
400 grams
- Refined Sugar
200 grams
- Himbeeren (TK)
300 grams
- Cane sugar
3 tablespoons
- Juice of Half a Lemon
Instructions
First, take the frozen raspberries out of the freezer and let them thaw at room temperature.
Heat milk to about 60°C.
Chop chocolate into small pieces and melt in the milk.
Whisk egg yolks with white sugar until frothy.
Mix 4 tablespoons of the chocolate milk with the frothy egg yolks.
Gradually stir the egg yolks into the hot chocolate milk.
While stirring constantly, heat the milk briefly to 75°C.
Let cool to room temperature. If you're impatient, please wait at least until the mixture is below 40°C.
Stir cream into the ice cream mixture.
Let cool down to refrigerator temperature (e.g., overnight).
Puree the thawed raspberries with the cane sugar and lemon juice.
Pre-cool your ice cream maker as soon as the ice cream mixture reaches 10°C.
Pour the chocolate mixture into the ice cream maker.
Shortly before the chocolate mixture reaches your desired creaminess, mix in the raspberry puree for 5 minutes.
Place in the freezer for 2 hours and it's ready to enjoy. For later moments of enjoyment, take the ice cream out of the freezer 20-30 minutes beforehand so that it is not too hard and reaches your favorite creaminess.