Description
Crimson choco rhapsody ice cream delivers a luxurious symphony of rich chocolate and berry notes, blending velvety textures with intense flavor profiles. Sweet indulgence awaits you in this elegant dessert that promises a memorable culinary experience.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) heavy cream
- 1 cup (240 milliliters) whole milk
- 4 egg yolks
- 1/2 cup (100 grams) dark chocolate, melted
Chocolate and Sweeteners:
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (50 grams) unsweetened cocoa powder
Flavor and Seasoning Enhancers:
- 1/4 cup (60 milliliters) raspberry puree
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Craft a rich chocolate base by combining dark chocolate with cream in a double boiler, gently melting until smooth and glossy.
- Remove chocolate mixture from heat and gradually whisk in egg yolks, creating a luxurious custard-like consistency.
- Infuse the mixture with vanilla extract, stirring continuously to prevent scorching and ensure even flavor distribution.
- Cool the chocolate custard completely by placing the bowl over an ice bath, stirring occasionally to prevent skin formation.
- Fold in fresh raspberry puree, swirling gently to create beautiful marbled streaks throughout the mixture.
- Churn the prepared mixture in an ice cream maker for 20-25 minutes at recommended manufacturer’s speed until it reaches a soft-serve consistency.
- Transfer churned ice cream to a freezer-safe container, smoothing the surface with a spatula.
- Freeze for 4-6 hours or overnight until firm, allowing flavors to meld and texture to solidify.
- For a no-churn alternative, freeze the mixture in a shallow dish, stirring vigorously every 30 minutes to break up ice crystals and ensure creamy texture.
- Serve chilled, garnishing with fresh raspberries or chocolate shavings for an elegant presentation.
Notes
- Select premium dark chocolate with at least 70% cocoa for intense, rich flavor that elevates the entire dessert.
- Strain raspberry puree through a fine-mesh sieve to remove seeds, ensuring a smooth, silky ice cream texture.
- Freeze the mixture in a wide, shallow container to help it cool faster and prevent large ice crystals from forming.
- Consider using an immersion blender to create a perfectly emulsified base, guaranteeing a creamy, luxurious consistency.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 378
- Sugar: 30 g
- Sodium: 45 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 210 mg