- 1
- 45 mins
- 55 mins
Ingredients
- For the Chocolate Syrup:
- 1/2 cup natural unsweetened cocoa powder
- 1/2 cup brewed coffee
- 1/2 cup granulated sugar
- 2 ounces bittersweet chocolate, chopped
- 1/4 teaspoon fine sea salt (Fleur de Sel)
- 1/2 teaspoon pure vanilla extract
- For the Ice Cream Base:
- 1 1/2 cups whole milk, plus 2 tablespoons, divided
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 ounces cream cheese, softened
- 1 1/2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/2 cup semi-sweet chocolate chunks, coarsely chopped
- For the Raspberry Sauce:
- 3 cups raspberries, fresh or frozen
- 2/3 cup granulated sugar
Preparation
Step 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:
Prepare an ice water bath in a large bowl.
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.
Create a slurry made with the 2 tablespoons of milk and cornstarch, whisk until smooth, set aside.
Whisk the cream cheese into the warm chocolate syrup until smooth.
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.
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.
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.
Freeze the ice cream at least 4 hours or overnight before serving.