Simply Whole Kitchen

July 23, 2012

Dark Chocolate Ice Cream with Raspberry Sauce {Food Matters Project}

It feels like it is 100+ degrees outside today! I really shouldn't complain, I do love summer for so many reasons, but really....it is SO hot and muggy outside.
This is one of my most favorite recipes that I've ever photographed, because I HAD to eat it when I was done ! I'm a HUGE ice cream fan but haven't been able to find that sugar free or really low sugar substitute for the real stuff and believe me, I've tried many of them and none was just right...which makes me sad that I can't enjoy my favorite treat anymore especially in this heat!

Now I don't have to be sad anymore because THIS ice cream, THIS smooth, rich, creamy, flavorful, delicious, and needs no toppings to be perfect ice cream (can you tell I'm excited people) WE CAN EAT! 

The BEST chocolate ice cream I've ever tasted and part of my recipe for the food matters project this week.  Even though this ice cream doesn't need any toppings, this raspberry sauce is the perfect condiment.  This week's recipe for Raspberry Cabernet Sorbet was chosen by Jennifer of Simple & Amazing!  I think great minds think alike on that cold dessert idea :)  Great pick!  Instead, I made a simple and delicious raspberry sauce to top my ice cream....perfection!

Perfect Chocolate Ice Cream
adapted from Annie's Eats

1 cup heavy whipping cream
1 cup half-and-half
3 tbsp. Dutch-process cocoa powder
3/4 cup 70% + dark chocolate, chopped
1 cup whole milk
3 tbsp honey
Pinch of salt
5 large egg yolks
1 tsp. vanilla extract

In a medium saucepan, combine the 1 cup of the heavy cream with the cocoa powder.  Warm over medium-high heat, whisking to dissolve the cocoa.   Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly.  Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth.  Stir in the remaining 1 cup of cream.  Transfer this mixture to a medium-large mixing bowl.  Set a fine mesh sieve over the top.

In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat.  In a medium mixing bowl, whisk together the egg yolks.  When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly.  Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and reads 170-175° F on an instant-read thermometer.  Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend.  Stir in the vanilla extract.
Cover with plastic wrap and chill the mixture thoroughly in the refrigerator.  (Alternatively to speed chilling, stir the mixture frequently over an ice bath.)

Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container and freeze until ready to serve.

Original Source: adapted from The Perfect Scoop by David Lebovitz

Raspberry Pinot Nior Sauce
1/2 c fresh raspberries
2 tsp no sugar added dark cherry preserves
2 tbsp pinot nior wine (or another full-bodied red wine)

Put all of your ingredients into a food processor or blender and puree into smooth.  Then drizzle the sauce over your ice cream.  (if you want a smoother sauce, pour through a fine mesh strainer before using).

5 Comments:

Anonymous Jess @ Cheese Please said...

I love your topping idea!! I used it on pork but never on ice cream, great call!

July 23, 2012 at 6:44 PM  
Anonymous Meg said...

Genius to make a raspberry wine sauce! I'm already imagining the many things I could slather with this...

July 23, 2012 at 7:45 PM  
Blogger Sara said...

Thanks Jess! I now know what to do with my leftover sauce (since we've almost finished this amazing ice cream!)! I think I have a pork roast in the freezer too!!

July 23, 2012 at 8:39 PM  
Blogger Sara said...

Thanks Meg! I never would have thought of it without this week's Food Matter's recipe inspiration :) I agree...the list is very long!

July 23, 2012 at 8:40 PM  
OpenID prairiesummers said...

Dark chocolate, sounds wonderful with the sauce. Nice twist!

July 24, 2012 at 5:02 AM  

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