Dark Chocolate, Raspberry and Nougat Ice Cream

• Produce

  • 400 g Raspberries, Fresh or frozen
  • 1 Raspberries, fresh

• Refrigerated

  • 6 Egg yolks, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 170 g Dark chocolate
  • 40 g Dutch processed cocoa, powder
  • 290 g Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla bean extract

• Drinks

  • 1/2 tsp Espresso, finely ground

• Desserts

  • 150 g Nougat

• Other

  • 240 millilitres (8.5 ounces plain milk

Found on butterandbrioche.com

Ingredients

• 170 grams (6 ounces) dark chocolate, finely chopped
• 480 millilitres (17 ounces) heavy cream
• 240 millilitres (8.5 ounces) plain milk
• 40 grams (1.4 ounces) dutch processed cocoa powder
• ½ teaspoon finely ground espresso powder (optional)
• 6 large egg yolks
• 140 grams (5 ounces) granulated sugar
• 1 teaspoon vanilla bean extract
• ¼ teaspoon salt
• 400 grams (14.1 ounces) raspberries, fresh or frozen
• 150 grams (5.3 ounces) granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla bean extract
• 150 grams (5.3 ounces) nougat, chopped into small cubes
• Fresh raspberries, to serve

Directions

• Place the finely chopped dark chocolate in a large mixing bowl. Set aside.
• Place the cream and milk in a medium sized saucepan set over medium-low heat. Add the dutch processed cocoa powder and espresso powder. Whisk to combine. Heat the mixture, whisking occasionally, until it reaches a light simmer.
• Meanwhile, use an electric or handheld whisk to whisk the egg yolks and sugar until thick and pale, about 2 minutes.
• Once the milk mixture is at temperature, slowly ladle a bit of it into the bowl with the whisked yolks. Whisk vigorously to combine so that the yolks become acclimatised to the heat. Ladle in a bit more of the milk mixture, and again, whisk to combine. Pour the mixture back into the saucepan with the remainder of the liquid on the stove.
• Continue to heat, stirring occasionally with a large wooden spoon or rubber spatula until the mixture is thick enough to coat the back of a spoon. Do not allow the mixture to come to a rolling boil. It is ready when a few sparse bubbles form in the middle of the mixture.
• Remove the saucepan from the heat and pour the mixture all over the bowl with the chocolate, set aside above. Use a rubber spatula to gently stir until the chocolate is melted and the mixture is smooth. Stir in the vanilla bean extract and salt.
• Cover the bowl with a layer of plastic wrap and set it aside in the refrigerator to chill until very cold, at least 8 hours but preferably overnight.
• When you are ready to churn the ice cream, pour it into the bowl of an ice cream machine and churn according to the manufacturers instructions. The ice cream is ready when it is thick, creamy and increased in volume.
• Transfer the ice cream into a plastic container or metal loaf tin and fold in the raspberry coulis (recipe below) and nougat. Cover it with a layer of aluminium foil and freeze until firm before serving.
• To make the raspberry coulis, place the raspberries, sugar, lemon juice and vanilla bean extract in a medium sized saucepan set over medium heat. Heat, stirring occasionally, until the raspberries have softened and the juices are thickened, about 5 minutes.
• Remove from the heat and strain the mixture through a fine mesh sieve, discarding any juices that flow through the sieve. Place the coulis in a medium sized bowl and set it in the refrigerator until cool before folding through the ice cream.