The end of summer is approaching and that means one thing:
We have to make sure we have filled our ice cream quota!
I am here to help you do just that with my Raspberry Fudge Ripple Ice Cream Cones!
Homemade Vanilla Ice Cream with raspberry compote & fudge swirled in.
My original idea was to have the fudge (ganache) chunked up for a raspberry fudge chunk ice cream, but the day I made this ice cream it was almost 100°F outside which meant under the lights for my camera set up it was barely cooling to 80°F in my studio kitchen!
Hopefully you won’t have the same problems I ran into.
You will see in the video tutorial the problems I had churning the ice cream in such hot temperatures, it was more like vanilla soup and also my fudge chunks refused to chunk!
Next time I will wait until the sun goes down to make ice cream on such a hot day!
Oh well, I made the best of it and I’ll tell you what Raspberry Fudge Ripple Ice Cream is awesome!
So whether you chunk it or ripple it~ be sure to make this recipe! You will be so happy once it is all done!
Combine the heavy cream, whole milk, vanilla bean pod and seeds scraped with half of the sugar in a medium sauce pot and bring to a boil.
Combine the egg yolks and other half of the sugar in a large mixing bowl and whisk smooth.
When the cream mixture comes to a boil, temper the eggs (see video demonstration) and cook to nàppe. 170°F - 77°c on an instant read thermometer
Strain through a fine mesh sieve into an ice water bath to stop the cooking and cool quickly to avoid the Danger Zone
If you are using vanilla extract, you will add it now
While the ice cream base is cooling, prepare the raspberry compote by cooking the raspberries in a small sauce pot over low heat for about 15 minutes or until desired consistency and the berries are slightly mashed, I liked to keep them semi intact
Prepare the ganache as listed on the recipe blog post and cool to cold in a plastic wrapped lined sheet pan if you want to do the chunk style.
If you prefer the swirl it is not necessary to pour into the sheet pan
Once the vanilla anglàise is cold, pour intoice cream freezerand churn into ice cream.
Fold in the ganache chunks or swirl along with the cold raspberry compote
Many have asked me my reason for using bread flour in this recipe as opposed to All Purpose. Bread Flour absorbs more moisture than AP and why I use it. It gives a stronger structure for the pate a choux, however I understand not every has bread flour or can get bread flour in which case you can use all purpose (or plain flour) just add a tablespoon or two more to the recipe
In a medium pot combine the water, butter,sugar and salt.
Bring to a rolling boil, and then add the flour all at once.
With a wooden spoon stir vigorously to moisten the flour. The mixture will absorb as much liquid as possible almost instantly and then turn into a mass of dough that will ball up around the spoon.
Continue stirring and cooking over medium-high heat and allow some of the excess moisture to evaporate out. ( about 1- 2 minutes.)
Transfer the dough to a mixing bowl (for stand mixers use the paddle attachment)
Mix on low speed for about 30 seconds to allow some heat to escape before adding the eggs.
Now add the eggs 1 at a time.
Do not add another one until the dough has absorbed the previous egg completely. Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.
Add each additional egg in the same manner, but be sure to watch as you get to the last 1 to determine whether the last addition is necessary.
You do not want a runny, liquid dough. You are looking for a dough that when piped into eclairs it will hold its shape on the sheet pan.
Transfer your dough to a pastry bag fitted with the coupler and no tip attached.
Pipe the puffs to about 1½" - 2" in diameter (or to any size you desire) and spaced 1" apart on a silicone lined sheet pan. (*if you do not have a silicone mat it's OK- I just find that since we are baking at such a high temperature the parchment paper tends to get crispy before the shells are done baking)
Spritz the piped dough lightly with a spray of water (this helps create steam in the oven and a nice crispy shell)
Bake at 400° F if you have a conventional oven and 375°F for convection type ovens.
Approximately 35 minutes.
The high temperature is necessary for your shells to PUFF up from all the steam that is created from the high moisture of the eggs and liquid in this recipe.
Once they have risen (after about 20 minutes), you can then turn your oven temperature down to about 350° F for conventional ovens and 325°F for convections to continue baking the rest of the way, approximately 15 - 20 minutes more.
Cool completely before filling with ice cream, then drizzle with warmed ganache
Watch the video below for how to mix the cheescake
Author: Gretchen's Bakery
Serves: 1- 8" cake
Cream Cheese 24 ounces or 2½cups (670g)
Granulated Sugar 1¼ cup (250g)
Eggs large 6 (300g)
Vanilla Paste or Extract 3 teaspoons (15ml)
Sour Cream 1½ cups (330g)
Lemon Zest *optional 1 lemon
Graham Cracker Crumbs 2½ cups (250g)
Granulated Sugar 2 Tablespoons (28g)
Unsalted Butter 8 tablespoons (113g)
Prepare the crust by combining the melted butter, graham cracker crumbs and second measure of granulated sugar together.
Press into the sides and bottom of the prepared pan then bake for 10 minutes at 350°f
Prepare the cheesecake batter by creaming the cream cheese smooth with the first measure of granulated sugar.
Add the eggs slowly, scrape the bottom and sides of the bowl to make sure you do not get lumps.
Add the vanilla extract and lemon zest
Add the sour cream
Mix smooth then pour the batter into the graham cracker crust
Bake in a water bath in a preheated 350°f oven for 20 minutes then turn the oven temperature down to 300°f and bake form another 1hour and 20 minutes or until it is no longer liquid-y in the center but jiggles slightly like Jell-O
Turn off the oven and allow the cheesecake to cool down while still in the oven for another hour.
Remove from the oven cool completely then refrigerate overnight.
Un-mold from the cake pan, invert onto a serving platter and top with cranberry compote