Raspberry Fudge Ripple Ice Cream

Raspberry Fudge Ripple Ice Cream Cones

Raspberry Fudge Ripple Ice Cream Cones

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!


Raspberry Fudge Ripple Ice Cream
 
For those who want just plain Vanilla Ice Cream this is the recipe! Just omit the raspberry compote & the fudge swirl (or chunks!)
Serves: 1 Qt for 10 Cones
Ingredients
  • Heavy Cream 2 cups (480ml)
  • Whole Milk 2 cups (480ml)
  • Egg Yolks 8 large (145g)
  • Granulated Sugar 1 cup (200g)
  • Vanilla Bean 1 pod (or 1 Tablespoon vanilla extract)
  • Raspberries 1½ cups
  • ½ Recipe Ganache
  • Ice Cream Cones *optional
Instructions
  1. 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.
  2. Combine the egg yolks and other half of the sugar in a large mixing bowl and whisk smooth.
  3. 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
  4. Strain through a fine mesh sieve into an ice water bath to stop the cooking and cool quickly to avoid the Danger Zone
  5. If you are using vanilla extract, you will add it now
  6. 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
  7. 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.
  8. If you prefer the swirl it is not necessary to pour into the sheet pan
  9. Once the vanilla anglàise is cold, pour intoice cream freezerand churn into ice cream.
  10. Fold in the ganache chunks or swirl along with the cold raspberry compote
  11. Transfer to a storage container and freeze solid
For those who do not have an ice cream machine you can click here to see how to do it without one!

 

 

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8 Comments

  1. Hi gretchen
    You said in the video you would link to something that shows us how to make icecream without the machine? Did i miss it? Please link it i dont have a machine and would love to try your recipe.
    Awesome as always!
    Thank you!
    Aneesa

  2. Hi Gretchen! I want to use your ice cream base and make peach ice cream. How much peach puree should I add to make it? Thanks! LOVE this recipe (and your others, of course). I adore ice cream, and add raspberries and chocolate? Oh-h-h-h my-y-y-y! Heavenly!

  3. looking for a specific recipe is difficult. I had to scroll through lots of recipes to find what I was looking for.
    would it be possible that you include a “search bar” to make it easier to find recipes.
    Patricia

    1. HI Patricia there is a search bar on the top right column of my blog as well as on each individual blog post- just to the right of the recipe CLICK HERE to see
      There is also another search bar at the bottom above the comments section (pretty much where you posted this question)

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