When my husband and I were in talks of opening up a little food business here, he went back to Toronto for a visit and came back with an ice-cream maker. I never had one before but was intrigued. After all, the average temperature here is 30 pretty much every day of the year, and the dairy here is wellllll, not so great.
In my usual impatient state, I didn’t read the instructions for the machine the first time I used it and poured the ice cream mixture into the machine and THEN turned it on. When I realized that it froze to the sides but nothing was happening in the middle, I THEN read the instructions and realized my error. Problem was, I had to wait UNTIL THE NEXT DAY, to try again, as it was just one ice-cream bowl that I had that needed at least 12 hours to re-freeze before using it. Slight bummer.
But when I tried it the next day, pouring the creamy mixture into the already turned on machine, I must have sat and watched it churn for the entire time, mesmerized that a few simple ingredients brought together one of the greatest treats around. We oooooed and aaaahed and ate the entire bowl right then and there.
Sometimes I like to make easy and fast flavours, but I will admit, the ones that take a little bit longer seem to be creamier and have more intense flavours. Maybe it’s all in my mind but I’m sticking with it. This recipe takes a little bit of time and has a few different elements, and that annoying ‘chill at least 8 hours or over-night’ aspect, but it’s worth it. I promise.
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coffee (see note)
- 1/2 cup sugar
- 2 oz bittersweet chocolate (see note)
- 1/4 teaspoon fine seat salt
- 1/2 teaspoon vanilla extract
Ice Cream Base
- 2 1/2 cups whipping cream
- 1 cup whole milk
- 2 oz cream cheese, softened
- 1 TAB plus 1 teaspoon cornstarch
- 1 cup sugar
- 2 TAB corn syrup
- 1/2 cup semi-sweet chocolate, coarsely chopped
3 cups raspberries, fresh or frozen
⅔ cups sugar
Combine the 3 cups of raspberries and ⅔ cup granulated sugar in a 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.
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. Whisk in cream cheese and set aside.
Combine 2 Tab milk and cornstarch and whisk until smooth. Set aside.
In saucepan, combine whipping cream, milk, sugar, and corn syrup. Bring to a boil over medium heat, stirring frequently and cook for five minutes. Be careful it does not boil over. Remove the pan from heat and add the cornstarch/milk mixture. Return pan to heat and cook until slightly thickened, about 1 minute.
Combine the chocolate mixture with ice=cream mixture in a large bowl. Cool. Cover and refrigerate overnight or at least 8 hours. Process according to your ice-cream maker directions.
Once ice-cream is froze, layer ⅓ of ice cream in container. Spoon ⅓ of the raspberry sauce on top and sprinkle with ⅓ of the chocolate chunks. Repeat twice more. Freeze at least 4 hours or overnight.
I used a strong brew coffee and you could totally taste it, but if you don’t want to taste as much, use a milder flavour coffee, or just use water instead.
I had semi-sweet chocolate on hand, a little lighter but still worked well.