Tuesday, January 11, 2011

Chocolate Truffle Ice Cream


Sometimes the title says it all... this being the case with the only ice cream I really find worth eating - luscious, silky, rich, and oh so chocolaty, Chocolate Truffle Ice Cream

Not being an ice cream fan, a "No, thank you" was frequently uttered when an ice cream offer came my way.  Hard and often excessively sweet scoops had been placed in front of me on one too many occasions and as a pre-teen I simply stopped eating it.  An occasional milk shake would sometimes make it past my defenses, but it had to be chocolate, bittersweet even better!  Growing up, Swenson's Ice Cream Shop in Marin County was one of the only places that met my criteria and as yet I've not found a match in my travels.



Admittedly, the words "ice cream snob" would aptly describe my feelings about the frozen indulgence and I frequently forget to stock the freezer for the others in the family.  However, well into my 30's, I was given an Ice Cream Maker by my ice cream loving husband and kids.  A little internet research brought the The Ultimate Ice Cream Book and a sample recipe to my attention.  Not only did the sample Chocolate Truffle Ice Cream recipe lead me to buy the book, but it had me eating ice cream again!

Still particular about the frozen custard treats, I find a scoop to be  calorie-worthy the day it is made, soft and fresh from the freezer bowl.  Unadorned is preferable for me, but Cherry Tea Cakes Chocolate Raspberry Sauce had me returning time and again to view the recipe.  A simple sauce of raspberries, chocolate and sugar, a cinch to put together yet bringing another dimension of flavor to my luscious frozen chocolate cream. This delightful sauce is making me think twice.


Alone or adorned, Chocolate Truffle Ice Cream is "to infinity and beyond" good.  The splattered page in the book has been used time and again, and remains my all time favorite!



Chocolate Truffle Ice Cream

1/2 cup sugar
2 large egg yolks
1 cup fat-free milk
1/4 cup cocoa powder
1 cup heavy cream
1/2 cup fat-free milk
6 oz. bittersweet chocolate, chopped
1 tsp vanilla extract

In a small mixing bowl beat the sugar into the egg yolks and whisk until thickened and pale yellow.  Set aside.

Bring the milk to a simmer in a medium sauce pan.  Whisk in the cocoa and return to a simmer.  Simmer for a couple of minutes, stirring constantly.  Slowly spoon a few spoonfuls of the hot milk into the egg/sugar mixture, stirring to combine.  Do this 3 or 4 times until the about 1/2 cup of the hot milk has been mixed into the egg/sugar mixture.  Pour the entire egg/sugar/1/2 cup of milk mixture back into the sauce pan and heat over low heat, whisking constantly until the custard thickens slightly.  (I heat for about 1 1/2 minutes.).  Be very careful not to let the custard boil or the eggs will scramble.


Remove from the heat and pour the hot chocolate through a fine mesh strainer into a clean medium sized bowl.  Set aside while you prepare the ganache.


Bring the cream and 1/2 cup of milk to a simmer in a medium saucepan.  Place the chopped chocolate into a small bowl and pour the hot milk over the chocolate.  Let stand for a minute or two, then stir until smooth and the chocolate has melted.  Pour the ganache into the chocolate custard and stir to combine.  Add vanilla, stir once again.


Chill the custard until cool, or over night.  Freeze in your ice cream maker according to your maker's directions.  When finished, the ice cream will be very soft, but ready to serve.  If firmer ice cream is preferred, place into a bowl and freeze for a few hours.


Raspberry Chocolate Sauce
adapted from Cherry Tea Cakes


1 12 oz. bag frozen organic raspberries
1 oz bittersweet chocolate, finely chopped or grated
1/3 cup sugar (add more if you prefer a sweeter sauce)

Heat the raspberries over medium heat for about 4 minutes.  Pour into a fine mesh strainer and strain the seeds, pressing the fruit against the side of the strainer to push through flesh.  Discard the seeds and pour the juice back into the saucepan.  Add the chocolate and sugar and stir until chocolate is melted and sugar is dissolved.  Serve hot our cold over ice cream. 



41 comments:

  1. Salivation City over here! I am dying to get an ice cream maker... but I fear I would use it and eat it too much!!!

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  2. Being an ice cream snob is definitely not a bad thing...life is too short for hard/bad ice cream! I just got an ice cream maker for Christmas so I'm on the lookout for ice cream recipes...can't wait to try this out!

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  3. I LOVE the melty picture! What a great looking ice cream! I was just telling my husband we need an ice cream maker. We're expecting a blizzard here tomorrow, so he gave me a look but said OK. :D

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  4. Oh, my. This looks like I need to go to confession after eating a bowl!! It's in the 30s here in Texas this evening, but bookmarking for the inevitable warmup...

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  5. In this case, the name AND the picture says it all!

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  6. Girrrrlll, this is one freakin' awesome looking ice cream! I'm totally buying that book, great job!

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  7. Oh it's gorgeous, simply gorgeous. Definitely worth the calories!

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  8. Ice cream is my krypyonite. This one looks sooooo delicious! I am bookmarking it!

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  9. We got a new ice cream maker for Christmas from friends. Sounds like this is one we'll have to try.

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  10. The only time I pass up ice cream is when it's only chocolate. :/ But chocolate truffle...well I've never had it, but in my head it tastes goooood!

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  11. I am freezing cold right now but I would definitely have a scoop of that!

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  12. Yes, the title says it all. Then the pictures and your lovely summary. "Worth the calories" - I think having your chocolate truffle ice cream would not just be a dessert - but an experience. And then that chocolate raspberry sauce - all my thumbs say "yes."

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  13. Beautiful photos--I need to try your recipe, it's never too cold for me to eat ice cream!

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  14. That really looks so delicious. I would love some right now!

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  15. Ooh. This looks deadly and delicious! :)

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  16. You are so right ..the title says it all.. and the pictures. Thats how I imagine perfect ice cream :)

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  17. I would have loved sitting next to you when someone offered you ice cream!! I really miss it sometimes. I'll have to leave this post open for my other half to see it...maybe he will want to make this ice cream and the sauce as well! :)I love it!

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  18. This looks very decadent and I certainly wouldn't say no to a bowl of it. I am usually more of a vanilla person but if the chocolate is right, like this one, then serve me up.

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  19. Impressive! I wish I had a bowlful of this treat right now. I bet it did not last long at your house. :)

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  20. Kim, I thought I was off chocolate but looking at your ice cream has me rethinking this. I still haven't experimented much with my ice cream maker but when I shake the dust off the box, I'll be trying this for sure! Thanks for sharing the recipe. :-)

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  21. this is a sensual treat! Looks gorgeous

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  22. I don't eat a lot of ice cream myself, but that sounds pretty darn good! Thanks for sharing; glad you can get along with your family with ice cream now. ^_^

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  23. This deserves a moment of silence. ;) Delicious!

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  24. Something funny about me is that I tend to crave ice cream in cold weather much more so than in warm weather! So even though there's a blizzard outside I would absolutely make this today. (Actually, I'm adding heavy cream to my grocery list and I think I'll make it tomorrow!) Gorgeous pics!

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  25. The second and last picture had me. I _need_ to make this ice cream. I already love chocolate & chocolate ice cream quite a lot, but this ice cream... it just looks so thick, there is no escape from it!

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  26. The addition of the bittersweet chocolate must make this ice cream so rich! Sounds amazing!

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  27. My oh my! I don't think there's anyway that I could turn this one down! Mmmm

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  28. Sounds awesome. Chocolate truffles are one of my favorite treats. How fun to eat it in ice cream form.

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  29. The ice cream looks absolutely amazing, Kim, and the title makes it totally irresistible! I've been putting off buying an ice cream maker for months now, but I'm definitely getting one this weekend :-)

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  30. even if there are 20 degrees outside the photo of the melting icecream made me drool. love the addition of bittersweet chocolate, goes perfect with the raspberry sauce.
    Thanks for sharing, Kim
    Best wishes,
    Roxana

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  31. Homemade ice cream is just So much better than anything any factory can produce. I am drooling all over my computer reading your post. What a delightful creation. The raspberry sauce sounds like such a nice compliment to that decadent chocolate. YUM!!!

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  32. That looks unbelievably good! I can have that ice cream with or without the sauce...so chocolatey! Yum!

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  33. Fabulous!!!! How could anyone resist a "truffle" ice cream???? NOT me!

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  34. Oh my goodness that looks simply heavenly! WOW, made my mouth water

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  35. Oh this icecream looks sensational and definitely worth the calories. I can't remember the last time I ate decent icecream but I've a feeling this is about to change. Thanks for the book recommendation. With such results, I am going to have to invest in a copy and get my €1 car boot sale icecream maker out of retirement.

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  36. that looks amazing and fantastic! yum :) my mouths watering!

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  37. I absolutely love ice cream! I can never get enough and I prefer homemade. You can never go wrong with chocolate and raspberry together. Delicious!

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  38. Oh my goodness...this looks incredible. I normally don't like chocolate ice cream because most of them are bad (I had one at this ice cream shop in DC that I LOVE but I'm nowhere near DC). I'm going to try making this!

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  39. Oh my, I really need some ice cream now! I could stare at those pictures all day. I love making ice cream, I just can't stop myself from eating it all.
    -GIna-

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