This Double Chocolate Raspberry ice cream is my favorite part of our superbowl spread. I enjoyed the tasty homemade corn dogs and the cool ranch dip, but nothing holds a candle to this intensely rich ice cream, which is even better with a drizzle of chocolate syrup. Of course anything chocolate is always my favorite. I’m not picky, I’ll happily eat Hershey bars. I can appreciate the beauty of just about any chocolate concoction out there. I’m even toying with the idea of trying a chocolate covered bacon recipe one of these days, but we’ll see.
Last week, a friend and I held a chocolate tasting, trying bits of dark chocolate from about a dozen different brands. It’s funny, but I never noticed the spectacular nuances of flavor, the amazing differences in texture, and the clear divergences in quality among different chocolates. Our favorites had deep, rich chocolate flavor and balanced acidity, complimented by fruity, smoky, or earthy notes. Others were simply flat, even tasting faintly oily. The crazy part is what you taste by comparison that you wouldn’t otherwise notice. I had to resort to a beer analogy to explain this to Jeff. Like Jeff, you will probably drink Bud Lite every so often and enjoy it well enough (this is like your Hershey’s bar). But maybe you prefer Sam Adams and keep that in the fridge at home (let’s call this your Lindt). But once in a while you splurge on a fancy Belgian brew, like Chimay (this is your Green & Blacks or Valrhona). You can enjoy any of the three in the right setting – but how would you feel about that Bud Lite if you took a swig just 30 seconds after sipping your Chimay Red? I know, this sounds nuts. But trust me – give it a try. Buy a few bars of good quality chocolate and hold a tasting of your own.
Anyway, armed with my new awareness of my chocolate palate, I used Callebaut dark chocolate in the base of the ice cream, complimented by chunks of Green & Blacks Bittersweet Chocolate. I’m sure you could grab a bag of chocolate chips from the grocery store shelf and this ice cream would still be good – but it wouldn’t be THIS good. And as far as I’m concerned, if I’m going to go to the trouble to make my own ice cream, it had better be the best freaking ice cream on the planet!
Double Chocolate Raspberry Ice Cream with Chocolate Syrup
Serves 4 (you may have extra chocolate syrup – it’s great on pound cake!)
1 cup heavy whipping cream, divided
3/4 cup low-fat milk
1 1/4 cups sugar, divided
1/4 teaspoon salt
5 ounces chopped dark chocolate, divided
3 egg yolks
1/3 cup frozen or fresh raspberries
1/2 cup water
1/4 cup unsweetened cocoa powder
In a saucepan, heat 3/4 cup of cream, the milk, 1/4 cup sugar, and the salt over low heat until hot but not boiling. Melt half of the chocolate and stir the melted chocolate into the warm cream mixture. In a small bowl, beat the egg yolks and 1/4 cup sugar. Slowly add 1/4 cup of the warm cream to the egg yolks, stirring constantly to temper the yolks. Add the egg yolk mixture back into the saucepan. Stir until the mixture thickens slightly and coats a spoon, about 10 minutes. Remove the pan from the heat, transfer the custard to a bowl, and refrigerate until cold. Stir occasionally as the mixture cools.
Meanwhile, heat the raspberries with 1/4 cup of sugar in a small pan over low heat. Cook, stirring, until the sugar melts and the berries begin to break apart. Remove from the heat and let cool to room temperature.
To make the chocolate syrup, bring the water and remaining 1/2 cup of sugar to a boil and then reduce heat slightly. Mix together the cocoa powder and remaining 1/4 cup of cream in a small bowl. Add the cocoa powder mixture to the sugar-water and stir well. Bring the mixture back to a boil and then remove from the heat. Allow to cool to room temperature before serving (the syrup can be stored in refrigerator for a few days).
To make the ice cream, pour the chocolate custard into the bowl of an ice cream machine and freeze according to manufacturer directions. At the last minute, add in the remaining chopped chocolate and the raspberry mixture, making sure they are fully mixed into the custard. Transfer to a container and freeze until hard. Serve with the chocolate sauce.