Wednesday, July 29, 2015

Chocolate raspberry ice cream - Chokladglass med hallon

Chokladglass med hallon

Nothing is better than home-made ice cream. Try this chocolate raspberry ice cream, a true delicacy which is bound to make the whole family happy!

4 to 6 servings

1 ¾ cups whipping cream
3 egg yolks
5 tbsps sugar
3½ oz dark baking chocolate
½ tbsp vanilla sugar
7 oz fresh raspberries

fresh raspberries

Heat the cream in a saucepan until it reaches the boiling point. Beat egg yolks and sugar until fluffy in a stainless steel bowl. Add the cream in a fine, steady stream while beating. Put the bowl in a waterbath and continue beating until it thickens, approx 8 minutes.

Lift the bowl from the waterbath, break the chocolate in pieces and blend it into the batter. Stir until the chocolate has melted and allow to cool. Flavour with vanilla sugar and blend in the raspberries plus any juice from the berries. Freeze for at least 6 hours.

Thaw for about 30 minutes before serving, so that it can soften in due course. Spoon it up into serving bowls, decorate with fresh berries and serve.




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