Raspberry/White Chocolate Truffle Ice Cream |
Course : Ice Cream
Serves: 1 |
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Ingredients:
1/2 cup sugar |
1/2 cup water |
4 large egg yolks at room temperature |
1 cup fresh raspberries |
8 ounces white chocolate -- melted, cool |
1 cup whipping cream |
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Preparation / Directions:
In a small saucepan over low heat, boil sugar and water until sugar dissolves. In separate bowl beat yolks until pale and to a ribbon. Beat in hot syrup in a thin, steady stream. Return to sauce pan and stir over low heat until mixture thickens and a finger drawn across the spoon leaves a path (4-5 min.). Do not boil! Strain into clean bowl and cool thoroughly. Whisk chocolate into egg mixture. Fold in raspberries. Whip the cream to soft peaks and fold in. Transfer to ice cream machine and freeze according to manufacturer's instruction
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Nutritional Information:
2653 Calories (kcal); 187g Total Fat; (59% calories from fat); 26g Protein; 257g Carbohydrate; 1177mg Cholesterol; 159mg Sodium |
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