{"id":266,"date":"2011-05-08T15:20:00","date_gmt":"2011-05-08T15:20:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/chocolate-ice-cream-with-raspberries-2\/"},"modified":"2016-03-31T00:11:36","modified_gmt":"2016-03-31T00:11:36","slug":"chocolate-ice-cream-with-raspberries","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2011\/05\/chocolate-ice-cream-with-raspberries\/","title":{"rendered":"Chocolate Ice-Cream with Raspberries"},"content":{"rendered":"

\"chocolate_icecream2-1\"<\/a>Chocolate ice cream is always great and if you make it with a good chocolate it will be fantastic.
\nI used Valrhona Guanaja 70 % chocolate<\/a> that you can buy in 200 g bars for cooking with. The chocolate taste fantastic and melts beautifully into the Creme Anglaise, creating a silky smooth ice cream without any graininess.<\/p>\n

I recently started using Clarence Court Burford Brown eggs. They are fantastic eggs with a deep yellow orange yolk.<\/p>\n

This makes enough for about 2-3 persons.<\/p>\n

Ingredients for the chocolate ice cream:
\n<\/b>100 g chocolate (50 – 70 %), finely chopped
\n70 g caster sugar
\n3 medium egg yolks
\n150 ml double cream
\n150 ml whole milk<\/p>\n

Preparing the chocolate ice cream:
\n<\/b>Bring the cream, milk and 46 g of the sugar slowly to the boil in preferably a non stick pot while stirring occasionally. At the same time, whisk together the egg yolks and 24 g of the sugar in a glass bowl until it reaches light ribbon consistency.<\/p>\n

Temper the yolk mixture by slowly poring over the warm milk mixture while whisking vigorously, when the first bit of milk is incorporated you can poor a bit quicker. A bit like making a mayonnaise.<\/p>\n

You have to go slow at the beginning so that you don’t scramble the eggs.<\/p>\n

When all the milk is incorporated poor the mixture back into the pot and heat gently over a low to medium heat while stirring with a wooden or silicone spatula. A bit like making a risotto.<\/p>\n

When the custard thickens a bit draw a line with your finger through the custard on the spatula. If your finger leaves a line without the custard flowing back together it’s finished. Take it off the heat and stir in the chocolate. Stir until the chocolate is melted.<\/p>\n

Set a glass or metal bowl into your sink or a bigger bowl and fill the sink with cold water and a few ice cubes. Poor the chocolate custard into the small bowl through a fine meshed sieve or chinois.<\/p>\n

Stir occasionally until the custard is cooled down.<\/p>\n

Freeze the custard in your ice cream maker according to the manufacturer’s instructions.<\/p>\n

Ingredients for the raspberries:
\n<\/strong>300 g raspberries
\n25 g caster sugar
\n1 lemon<\/p>\n

Preparing the raspberries:
\n<\/strong>Put the raspberries in a bowl and poor sugar and lemon juice over them. With a light hand, toss together the raspberries with the sugar and lemon juice.<\/p>\n

Leave to macerate for 30 minutes in room temperature. This will boost the flavor of the raspberries.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chocolate ice cream is always great and if you make it with a good chocolate it will be fantastic. I…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[153,112,154,122,118,155],"class_list":["post-266","post","type-post","status-publish","format-standard","hentry","category-desserts","tag-chocolate","tag-desserts","tag-gelato","tag-ice-cream","tag-recipes","tag-valhrona"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=266"}],"version-history":[{"count":6,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/266\/revisions"}],"predecessor-version":[{"id":782,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/266\/revisions\/782"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=266"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}