VANILLA ICE CREAM WITH HOT FUDGE SAUCE AND RASPBERRIES

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Vanilla Ice Cream With Hot Fudge Sauce and Raspberries image

Although I haven't made this yet I am planning on making this ice cream sundae soon. Prep time includes standing and freezing time. Recipe source: Bon Appetit (June 1987)

Provided by ellie_

Categories     Frozen Desserts

Time P1DT20m

Yield 6 serving(s)

Number Of Ingredients 17

4 cups half-and-half
2 vanilla beans, split lengthwise (7-inch)
6 egg yolks (or use egg substitute)
1 cup sugar
5 tablespoons raspberry juice (optional)
5 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup raspberry preserves, plus
2 tablespoons raspberry preserves
1 teaspoon instant espresso powder or 1 teaspoon instant coffee powder
6 tablespoons whipping cream
1/4 cup raspberry juice
1 cup whipping cream
1 1/2 tablespoons sugar
1 tablespoon raspberry juice
3 cups raspberries
6 tablespoons almonds

Steps:

  • To make ice cream: Combine half-and-half and vanilla seeds (scraped from the vanilla beans) and pods in a saucepan over medium high heat cooking until milk scalds (10 minutes). Remove from heat and let stand for 15 minutes. Remove pods.
  • Whisk yolks (or egg substitute) and sugar in a bowl.
  • Reheat half-and-half.
  • Whisk 2 cups of the half and half into egg/sugar mixture and return all to pan. Cook over medium-low heat until mixture thickens (3-5 minutes). DO NOT BOIL.
  • Strain mixture into bowl. Cool one minute before stirring in raspberry juice.
  • Cover and refrigerate ice cream until well chilled.
  • Transfer to ice cream maker and process according to manufacturer's directions.
  • Freeze in freezer overnight.
  • To make hot fudge sauce: Melt chocolates (semisweet and unsweetened) with preserves and coffee powder in top of double boiler over simmering water, stirring occasionally (5-10 minutes).
  • Blend in 6 tablespoons cream and 1/4 cup raspberry juice and heat. (If necessary add more cream until desired consistency is reached. Sauce should be able to pour easily). Cool slightly before proceeding.
  • Beat 1 cup cream with sugar and 1 tablespoon raspberry juice until soft peaks form.
  • To serve: Spoon ice cream into individual glass bowls. Spoon sauce over. Top with raspberries, then whipped cream and sprinkle with almonds, if desired.

Nutrition Facts : Calories 905.3, Fat 62.5, SaturatedFat 35.1, Cholesterol 323.4, Sodium 140.5, Carbohydrate 85.9, Fiber 10.1, Sugar 56.3, Protein 14.7

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