Chocolate Ice Cream with a Raspberry Swirl

Last week I wrote about hearing Jeni of Jeni’s Splendid Ice Creams speak and getting her cookbook, Jeni’s Splendid Ice Creams at Home. This week, it’s all about the ice cream I made from it.

The highlight of Jeni’s recipes for me was definitely that there are no eggs in them. I hate handling raw eggs. It’s not that I’m worried about whatever diseases they may carry. It’s that raw eggs are gross. They’re icky and slimy.

And with that, here’s the recipe: 

Raspberry Sauce
From Jeni’s Splendid Ice Creams at Home
Makes about a cup-ish

Raspberries and Sugar
2 cups raspberries
1 cup sugar

1. Put sugar and raspberries in a saucepan.
Raspberries and Sugar in Saucepan

2. Bring to a boil, stirring occasionally.
Raspberry Sauce 2

3. Let cook for 6-ish minutes.
Raspberry Sauce 3

4. Strain out the seeds.
Straining Raspberry Sauce

5. Cool entirely before eating with ice cream.
Raspberry Sauce

Chocolate Ice Cream
From Jeni’s Splendid Ice Creams at Home
Makes a quart-ish (more if you add the raspberry sauce)

Chocolate Ice Cream Ingredients
2 1/2 cups milk
1 cup heavy cream
1 cup sugar
1/2 cup unsweetened cocoa powder
1 1/2 ounces bittersweet chocolate
3 tbsp cream cheese
2 tbsp light corn syrup
1 tbsp + 1 tsp cornstarch
1/8 tsp salt

1. Chop up the chocolate.
2. In a saucepan, over medium heat, mix together cocoa, 1/2 cup milk, and 1/2 a cup sugar, until the ingredients are smoothly combined.
Chocolate 1

3. Add the chocolate, and stir until the chocolate is fully melted into the mixture.
Chocolate 2

4. In a separate bowl, whisk the cream cheese until smooth.
Cream Cheese

5. Add the chocolate mixture and salt to the cream cheese, and whisk until they’re fully mixed.
Chocolate 3

6. In a little bowl, mix together the corn starch and 2 tbsp of the milk.
Corn Starch Slurry

7. Combine the rest of the milk, the rest of the sugar, the cream, and the corn syrup in a saucepan.
8. Bring to a boil over medium high heat and boil for 4 minutes.
Milk in saucepan Boiling Milk

9. Remove from heat and slowly, while whisking, pour in the corn starch/milk mixture (called a slurry).
10. Return mixture to medium-high heat for another minute.
11. Whisk the milk mixture into the chocolate mixture.
Chocolate Ice Cream Custard

12. Chill the mixture. At the demo, Jeni showed a new way to do this by pouring the custard in a ziplock bag and then submerging the bag in an ice bath.
Chocolate Ice Cream Custard in an Ice Bath

13. Freeze according to directions.
14. OPTIONAL: Add raspberry sauce while transferring to tuperware. This was surprisingly easier than I expected. You put a thin layer of sauce on the bottom and then alternate soup ladles of ice cream with thin layers of raspberry sauce.

Chocolate Ice Cream with Raspberry Swirl
15. Eat!

Chocolate Ice Cream with Raspberry Swirl

And, I can’t talk about eating this ice cream without giving a shout-out to Eric, my only loyal reader, and his girlfriend, Toby, who came over to eat it with me.

This entry was posted in Homemade, Ice Cream, Recipe and tagged , , , , . Bookmark the permalink.

2 Responses to Chocolate Ice Cream with a Raspberry Swirl

  1. Pingback: Homogenization Powers: Go! | churn bklyn

  2. Pingback: Talking About Cherries on a Bus | churn bklyn

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s