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
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/raspberry-fudge-ripple-ice-cream/