Raspberry Ice Cream with Chocolate
I'm on a roll and I have Sooz and Shaun to blame for it.
Using the Five Minute - Three Ingredient Ice Cream recipe, I made raspberry ice cream and when it was almost set I drizzled in chocolate ganache and gave it a stir.
Comments (52)
shaun
13 years ago
Terri_PacNW
13 years agoRelated Discussions
Raspberry ice cream
Comments (2)When I was a kid our local bakery used to make a red, white, and blue ice cream for the 4th of July. Red and blue were raspberry and blueberry and slightly tart (very refreshing), then a sweet vanilla for the white. It was something to look forward to every year. EDIT It was in layers like neapolitan ice cream, only so much better than chocolate and strawberry together. This post was edited by conchitaFL on Mon, Jun 30, 14 at 23:41...See MoreChocolate bark homemade ice cream??
Comments (3)The flavor in chocolate bark is not very good. It is okay, and is great at what it is made for (dipping), but I think you would be disappointed by the taste. Can you make vanilla instead and have some fun with the chocolate bark? You can write their names on parchment paper and then "write" them in chocolate. Pick it up and eat! Jo...See MoreChocolate Ice Cream Recipe request
Comments (9)Here is my favorite recipe: Chocolate Ice Cream Makes about 1 quart 2 cups heavy cream 3 tablespoons unsweetened Dutch-process cocoa powder 5 ounces bittersweet or semisweet chocolate 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1/2 teaspoon vanilla extract 1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl. 2. Warm the milk and sugar in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) I usually make it with 1/2 cup toasted chopped almonds or hazelnuts and then use 1 tbsp of Amaretto or Frangelico (depending on the nut) instead of the vanilla. I add the nuts close to the end of the freezing cycle. I would call this a "double chocolate" ice cream, as the chocolate is very intense. You may not want nuts for a three year old, but consider it when making it for adults. I've made this recipe many times, and it is definitely my favorite. Sometimes I substitute three whole eggs for the five egg yolks, and that works also. Lars...See Moreann t - Ganache recipe for Raspberry Chocolate Ice Cream?
Comments (3)Amck, Sorry, I worked today and this is the first chance I've had to reply. I didn't measure or follow a recipe. I just heated up a small amount of heavy cream and added some chocolate chips. Stirred until the chocolate melted. When the ice cream was almost frozen I stirred spoonfuls of the chocolate over the ice cream and just swirled it in. The chocolate firmed right up though as soon as it hit the frozen ice cream. It was softer than adding chunks of chocolate but I would have preferred it to be a little softer. A work in progress. Ann...See More
wizardnm
13 years agolsr2002
13 years agoTerri_PacNW
13 years agosally_grower
13 years agoclaire_de_luna
13 years ago
annie1992
13 years agoshaun
13 years agocaliloo
13 years ago
amck2
13 years agoamck2
13 years agostacy3
13 years agosooz
13 years agolakemayor
13 years agoUser
13 years agocaliloo
13 years ago
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years agosooz
13 years ago
jojoco
13 years agolindac
13 years agoUser
13 years agolorijean44
13 years agoamck2
13 years agosooz
8 years agolast modified: 8 years agoUser
8 years agoThat looks delicious! Never heard of 3 ingredient ice cream.
Made Mocha Latte a couple weeks ago. Thinking about trying a tiramisu recipe either ice cream or gelato.I increase the chocolate subbing dark and skip the pecans.
coconut_nj
8 years agoannie1992
8 years agococonut_nj
8 years ago
Compumom
8 years ago
rob333 (zone 7b)
8 years agoNow that I see the recipe, I see what I got wrong yesterday. I didn't even know this was posted, but I still made it. So yes, it is still being used. Except, be sure to use 3/4 a cup of cream, not more! Or it just doesn't have the right consistency.
rita and Tracey, the recipe is on the What's For Dinner thread. The original recipe was posted by Sooz, and Shaun posted it on WFD.
Instant ice cream
1 (12 ounce) frozen unsweetened strawberries
1/2 cup sugar
3/4 cup heavy whipping cream (you can use half-and-half)Place strawberries and sugar in food processor.
Process until finely chopped, scraping bowl occasionally.
With processor running slowly add cream.
Process until mixture is smooth and creamy.
You can also use peaches, blueberries...........*I added 2 T Vodka to keep it creamy.
THEN put into freezer.
Annie
User
8 years agorob333 (zone 7b)
8 years ago
l pinkmountain
8 years agoCompumom
8 years agoUser
8 years agolast modified: 8 years agoUser
8 years agolast modified: 8 years ago
Made tiramisu ice cream today. It was rich, but no flavor match for the mocha latte that we love. I did learn that adding liquor (in this case Kahlua) made the ice cream softer, easier to scoop. From now on I'll make that addition to the mocha latte. Also discovered I'd rather bits of chocolate in the ice cream, than a ganache topping.
sooz
8 years agolast modified: 8 years agoCompumom, I get my cream from Trader Joe's--is there one near you?
CindyMac, that is one delicious looking photo.
I made chocolate ice cream today from a recipe on joyofbaking.com--there is even a nice video there! I didn't have a money shot of it, but you can see it doing it's magic inside my little Rival ice cream maker. It's hardening up in the freezer right now for Saturday's dessert, and earlier, I made a custard base for what I'm calling Vanilla Almond Cherry Garcia. I usually add 1 to 2 Tablespoons of vodka to my ice cream to keep it from being too icey-hard.
Also pictured here is a photo of the 3 ingredient raspberry ice cream I made a while ago. I can't recall if I added shaved chocolate to it, or if those specks are the raspberry seeds.
Smiles,
Sooz
sooz
8 years agoI made these today... from L to R, Vanilla Almond Cherry Garcia, So Darn Good Chocolate, & 3 ingredient Blueberry Ice Cream.
User
8 years ago
agmss15
8 years agoUser
8 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years agoUser
8 years ago
sleevendog (5a NY 6aNYC NL CA)
8 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years agolast modified: 8 years agoUser
8 years agosooz
8 years agoI'm still on the ice cream kick, trying new recipes! Here are photos using two different kinds of Oreo cookies. Yum!
agmss15
8 years ago
caliloo