While on vacation this year, we spent some time on our way to the coast in Hood River Oregon, which is a charming town overlooking the Colombia River Gorge. When there, we always, always, always visit Mike's Ice Cream shop at the end of our after dinner stroll. I am forever hopeful they will have on the menu their luscious Chocolate Raspberry Truffle Ice Cream. I am always relieved when they do because there have been times that having driven the good part of an entire day, anticipating the delight of the first taste of its chocolaty raspberriness, they do not always have it. Well, as luck would have it, this year they did and my taste buds were in heaven. I have been mulling over how to recreate the frozen delight ever since. I looked at a Williams-Sonoma recipe and it was in a word – complicated. Maybe someday I will delve into it, but for now, I just want Chocolate – and Raspberry – and Chocolate Truffle on my tongue. So keeping it easy and to the point, this is what I came up with. Give it a try and let me know how you like it…..
First, run like the wind and dig out your ice cream maker. Seriously, is there anyone that did not get one as a wedding gift or a Christmas present at some point? If you do not own one, check the sales! This time of year you can get one on the cheap. I mean, if we are going to get back to the basics, shouldn’t it start with Ice Cream ????
1 cup whole milk
2 cups heavy cream
1 small package of Jell-O Chocolate Fudge Instant Pudding mix
1/3 cup granulated sugar
1 Tablespoon Unsweetened Cocoa Powder – I use Ghirardelli
1 cup of chopped Dove Dark Chocolate Silky Smooth PROMISES ( I really don’t think anything less would do….)
¾ cup of Smucker's Red Raspberry Preserves ( with or without seeds )
One container for freezing the finished ice cream
One large bowl placed in the freezer to use as directed below
In a large mixing bowl, dry whisk the pudding mix, sugar and Cocoa Powder. Next, add the milk and using an electric mixer, mix on low until well incorporated.
Next, while mixing on low, slowly add one cup of heavy cream at a time. Continue to mix until well blended.
Then, pour the chocolate cream mixture into your ice cream maker and follow manufactures instructions.
Meanwhile, as the ice cream is churning, chop the chocolate squares up in long thin shards. Try to chop even thinner than this picture depicts.
Next, mix the chopped chocolates with ¾ cup of Red Raspberry Preserves. Set aside – in the refrigerator.
As soon as the ice cream is finished churning, remove the frozen bowl from your freezer and place a large scoop of ice cream in bottom of the bowl. Next drop some teaspoon size dollops of the chocolate/raspberry mixture here and there and then gently swirl. Then, add another layer of ice cream and repeat the swirl process again. Continue this until you have scooped all of the ice cream out of the ice cream maker.
Next, transfer your swirled ice cream to a freezing container. Place in freezer and wait – this is hard – wait for about 10 or more hours for the ice cream to fully freeze. To be real, it will probably take an overnight freeze before it is best for serving.
When ready, Enjoy !!!