Vanilla Ice Cream With Hot Fudge Sauce And Raspberries Recipe

Name: Vanilla Ice Cream With Hot Fudge Sauce And Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups half-and-half; 2 vanilla beans, split lengthwise (7-inch); 6 egg yolks (or use egg substitute); 1 cup sugar; 5 tablespoons raspberry juice (optional); 5 ounces semisweet chocolate, chopped; 1 ounce unsweetened chocolate, chopped; 1/2 cup raspberry preserves, plus; 2 tablespoons raspberry preserves; 1 teaspoon instant espresso powder or 1 teaspoon instant coffee powder; 6 tablespoons whipping cream; 1/4 cup raspberry juice; 1 cup whipping cream; 1 1/2 tablespoons sugar; 1 tablespoon raspberry juice; 3 cups raspberries; 6 tablespoons almonds

Servings: persons

4 cups half-and-half
2 vanilla beans, split lengthwise (7-inch)
6 egg yolks (or use egg substitute)
1 cup sugar
5 tablespoons raspberry juice (optional)
5 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup raspberry preserves, plus
2 tablespoons raspberry preserves
1 teaspoon instant espresso powder or 1 teaspoon instant coffee powder
6 tablespoons whipping cream
1/4 cup raspberry juice
1 cup whipping cream
1 1/2 tablespoons sugar
1 tablespoon raspberry juice
3 cups raspberries
6 tablespoons almonds

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
Whisk yolks (or egg substitute) and sugar in a bowl.
3
Reheat half-and-half.
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
Strain mixture into bowl. Cool one minute before stirring in raspberry juice.
6
Cover and refrigerate ice cream until well chilled.
7
Transfer to ice cream maker and process according to manufacturer's directions.
8
Freeze in freezer overnight.
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
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
Beat 1 cup cream with sugar and 1 tablespoon raspberry juice until soft peaks form.
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.

1139

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups half-and-half, 2 vanilla beans, split lengthwise (7-inch), 6 egg yolks (or use egg substitute), 1 cup sugar, and more.

Yes, Vanilla Ice Cream With Hot Fudge Sauce And Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Vanilla Ice Cream With Hot Fudge Sauce And Raspberries

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