Port Ice Cream! This recipe also needs a little something. For me, it keeps on turning out a little icy because its not freezing all the way. I originally had frozen raspberries in the recipe, but substituted them for the raspberry puree. The whole raspberries were a little too much and the recipe asked for a subtle raspberry presence. The dark chocolate chunks are a must! Enjoy!
Port Ice Cream with Chocolate Chunks
Yield: Serves 10
Ingredients
- 6 large egg yolks
- 3/4 cup sugar
- 2 1/4 cups milk (do not use low-fat or nonfat)
- 1 1/8 cups whipping cream
- 8 T
- 2 T Raspberry Puree
- 1 cup chopped dark chocolate chucks
Preparation
Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Stir port and Raspberry Puree into custard. Refrigerate until cold.
Remove from refrigerator and add dark chocolate chunks. Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)
No comments:
Post a Comment