Crimson Choco Rhapsody Ice Cream
Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup dark chocolate (chopped)
4 large egg yolks
For the Raspberry Swirl:
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
For the Chocolate Ribbon:
1/2 cup heavy cream
1/2 cup dark chocolate chips
Directions:
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
In a separate bowl, whisk the egg yolks. Gradually pour a little of the hot cream mixture into the yolks to temper them, then whisk the egg yolk mixture back into the saucepan with the rest of the cream.
Stir constantly over low heat until the mixture thickens and coats the back of a spoon, about 10 minutes. Strain the mixture through a fine mesh sieve into a clean bowl.
Add the cocoa powder and chopped dark chocolate to the warm custard mixture and stir until completely dissolved. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
While the custard chills, prepare the raspberry swirl. In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Let it cool completely.
For the chocolate ribbon, heat the heavy cream in a small saucepan until it begins to simmer. Pour over the dark chocolate chips and stir until smooth. Let it cool to room temperature.
Once the custard, raspberry swirl, and chocolate ribbon have cooled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
In a chilled container, layer the ice cream, raspberry swirl, and chocolate ribbon, swirling gently with a spoon as you go.
Freeze the ice cream for at least 4 hours or until firm before serving.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 5 hours (including chilling and freezing)
Kcal: 330 kcal | Servings: 8 servings