Chocolate Raspberry Truffle Ice Cream

ic6.jpgI 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.
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(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.
ic3.jpgChop the frozen ganache into 1/4" chunks once frozen solid.

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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.
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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.