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!
- 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
- 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
- Transfer to a storage container and freeze solid