Vanilla Ice Cream With Hot Fudge Sauce And Raspberries

1. 1

   To make ice cream: Combine half-and-half and vanilla seeds (scraped from the vanilla beans) and pods in a saucepan over medium high heat cooking until milk scalds (10 minutes). Remove from heat and let stand for 15 minutes. Remove pods.

2. 2

   Whisk yolks (or egg substitute) and sugar in a bowl.

3. 3

   Reheat half-and-half.

4. 4

   Whisk 2 cups of the half and half into egg/sugar mixture and return all to pan. Cook over medium-low heat until mixture thickens (3-5 minutes). DO NOT BOIL.

5. 5

   Strain mixture into bowl. Cool one minute before stirring in raspberry juice.

6. 6

   Cover and refrigerate ice cream until well chilled.

7. 7

   Transfer to ice cream maker and process according to manufacturer's directions.

8. 8

   Freeze in freezer overnight.

9. 9

   To make hot fudge sauce: Melt chocolates (semisweet and unsweetened) with preserves and coffee powder in top of double boiler over simmering water, stirring occasionally (5-10 minutes).

10. 10

    Blend in 6 tablespoons cream and 1/4 cup raspberry juice and heat. (If necessary add more cream until desired consistency is reached. Sauce should be able to pour easily). Cool slightly before proceeding.

11. 11

    Beat 1 cup cream with sugar and 1 tablespoon raspberry juice until soft peaks form.

12. 12

    To serve: Spoon ice cream into individual glass bowls. Spoon sauce over. Top with raspberries, then whipped cream and sprinkle with almonds, if desired.

* Per serving · 4 servings · Values may vary.