Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream

Chocolate Chocolate Chunk-Raspberry Swirl Ice Cream ~ a creamy, sweet, tart and delicious treat from www.savingdessert.com


Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream
 
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A deliciously rich chocolate ice cream layered with a ribbon of fresh raspberry coulis.
Author: 
Recipe type: Ice Cream, Frozen Dessert
Serves: 1½ quart
Ingredients
  • For the Chocolate Syrup:
  • ½ cup natural unsweetened cocoa powder
  • ½ cup brewed coffee
  • ½ cup granulated sugar
  • 2 ounces bittersweet chocolate, chopped
  • ¼ teaspoon fine sea salt (Fleur de Sel)
  • ½ teaspoon pure vanilla extract
  • For the Ice Cream Base:
  • 1½ cups whole milk, plus 2 tablespoons, divided
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 ounces cream cheese, softened
  • 1½ cups heavy whipping cream
  • ½ cup granulated sugar
  • 2 tablespoons light corn syrup
  • ½ cup semi-sweet chocolate chunks, coarsely chopped
  • For the Raspberry Sauce:
  • 3 cups raspberries, fresh or frozen
  • ⅔ cup granulated sugar
Instructions
  1. To make the raspberry sauce combine the 3 cups of raspberries and ⅔ cup granulated sugar in a heavy bottom saucepan. Bring the mixture to a boil over medium heat. Cook until the berries start to break down. Smash the berries with a large spoon while cooking. Simmer until the sauce reduces a little and thickens, about 10 minutes. Remove from the heat and strain through a fine mesh sieve. Store in the refrigerator until ready to use.
    To make the ice cream:
  2. Prepare an ice water bath in a large bowl.
  3. For the chocolate syrup combine the cocoa powder, brewed coffee, and ½ cup granulated sugar, in a small saucepan. Bring to a boil and cook for 30 seconds. Remove from the heat and add chopped bittersweet chocolate. Stir until melted. Add the vanilla and salt and set aside.
  4. Create a slurry made with the 2 tablespoons of milk and cornstarch, whisk until smooth, set aside.
  5. Whisk the cream cheese into the warm chocolate syrup until smooth.
  6. In a heavy bottom 3.5 to 4 quart saucepan, combine the 1½ cups milk, cream, the remaining ½ cup sugar and corn syrup. Bring to a boil over medium-high heat, stirring frequently, and cook for 5 minutes. Off-heat whisk in the cornstarch slurry. Set the saucepan back on the heat and cook until slightly thickened, about 1 minute.
  7. Combine the chocolate mixture with the cream mixture in a large glass or metal bowl and place in an ice water bath. Stir every 5 minutes until chilled, cover and refrigerate overnight or at least 8 hours. Process according to your ice cream maker directions.
  8. Once the ice cream is frozen, layer ⅓ of the chocolate ice cream in an air-tight freezer safe container. Spoon ⅓ of the raspberry sauce on top and sprinkle with ⅓ of the chopped semi-sweet chocolate chunks, then repeat twice more with a layer of chocolate, then raspberry, then chocolate chunks, etc.
  9. Freeze the ice cream at least 4 hours or overnight before serving.

https://www.savingdessert.com/chocolate-chocolate-chunk-raspberry-swirl-ice-cream/

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