Hope you’re having a better Sunday than I am…
I’m feeling sorry for myself this evening. I spent most of my day baking and assembling a three tier strawberries and cream cake, with homemade jam and all the works. Just as I was finishing up the frosting, I accidentally knocked the whole thing over. I think I must have stared at the mess on the floor for at least two whole minutes in disbelief. I nearly cried with frustration. It was pretty depressing to have to throw the whole lot out.
Thankfully, I still have quite a bit of this incredible chocolate ice cream left over from the batch I made last weekend in the freezer. You can bet I’ll be eating away my blues after dinner tonight…
The perfect summer treat.
Rich, creamy dark chocolate ice cream with swirls of sharp raspberry coulis, studded generously with chunks of white chocolate and whole fresh raspberries.
Just look at it:
So, so good!
Make this soon!
- 300ml double cream
- 300ml whole milk
- 100g dark chocolate (I used a bar that was 74%)
- 25g cocoa powder
- 3 egg yolks
- 150g granulated sugar
- 1 tsp instant coffee
- 1 tsp vanilla extract
- 75g white chocolate, chopped into small chunks
- 250g raspberries
- 60g granulated sugar
- Juice of half a lemon
- Add double cream, milk and chocolate to a pan and heat on medium-low until warmed through and chocolate melts and is completely incorporated. Add the instant coffee.
- In a medium bowl, whisk together the cocoa powder, sugar and egg yolks.
- Scoop out a cup of the hot liquid and slowly pour into the sugar and egg mixture, whisking all the time to temper the eggs.
- Pour the mixture back into the saucepan and heat on medium, stirring, for a few minutes until it’s thick enough to coat the back of a wooden spoon. Add vanilla extract, stir to combine.
- Pour into a bowl. Place the bowl into an ice bath (a larger bowl with water and ice) to help cool quickly. Stir every few minutes to stop a skin from forming.
- Once cooled, cover and chill in the fridge for at least 3 hours, or better yet, overnight.
- Churn according to your ice cream machine manufacturer’s instructions.
- Add the ingredients to a saucepan and heat on medium for approx 5-8 minutes until berries soften up, use the back of a metal spoon to squash and break them down.
- Pour mixture into a sieve set over a bowl and strain. Use the back of a spoon to help push through all the fruit pulp.
- Cover and refrigerate for a few hours / overnight until cooled.
- Line a tin with parchment paper or use a Tupperware box, pour in half of the ice-cream mixture.
- Spoon over a few tablespoons of the raspberry coulis and swirl through using a rubber spatula. Sprinkle over half of the chocolate.
- Repeat with remaining ingredients and place in the freezer overnight until properly set.