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
adapted from The Ultimate Ice Cream Book
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.