Soft raspberry-flavored dark chocolate truffles jewel this white chocolate frosty gelato for a dazzling interplay of flavors. Pair it with chocolate soufflé cake for a winning party treat.
6 ounces bittersweet chocolate, chopped, or 1 cup chocolate chips
3 tablespoons heavy (whipping) cream
1 tablespoon unsalted butter
1 tablespoon framboise
1 3/4 cups half-and-half or milk, divided
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
8 ounces white chocolate, chopped
1 1/4 cups heavy (whipping) cream
1 teaspoon vanilla extract
2 tablespoons framboise (optional)
Prepare a large bowl or pan of ice water.
To make the Truffles: In the top of a double boiler, heat the chocolate, cream, and butter over simmering water, stirring until smooth. Stir in the framboise. Transfer to a small container and let cool to room temperature. Cover and refrigerate until cold and firm, about 1 hour. With a small measuring spoon, scoop out 1/2-teaspoon portions and drop them onto an aluminum foil–lined baking sheet. Occasionally dip the spoon in hot water to ease the scooping. Cover and refrigerate until ready to use.
In a small bowl, whisk together 1/2 cup of the half-and-half, the sugar, cornstarch, and salt. In a saucepan, bring the remaining 1 1/4 cups half-and-half just to a boil over medium heat. Whisk the sugar mixture into the hot half-and-half and boil 2 to 3 minutes, or until thickened. Let cool to 110°F on a candy thermometer. Place the white chocolate in a heatproof bowl and pour the hot half-and-half over it. Stir until the chocolate is melted and the mixture is smooth. Place the bowl in the ice bath and stir the mixture occasionally until it cools to room temperature. Stir in the cream and vanilla, cover, and refrigerate until thoroughly chilled.
Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, spoon in the framboise, if desired, and churn until blended in, about 1 minute more. Add the chocolate truffles and churn until blended in, about 15 seconds more. Transfer to a container, cover, and freeze until firm, about 2 hours.
Makes about 1 1/4 quarts
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