RASPBERRY MOCHA ICE CREAM
Yield: 6-10 Servings
2 Pints Fresh (or Frozen) Raspberries
3/4 Cup + 1 Tablespoon Organic Cane Sugar, Divided
1 Cup Whole Milk
2 Tablespoons Espresso Powder
2 Tablespoons Valrhona French Cocoa Powder
1/2 Teaspoon Fleur De Sel
1/2 Teaspoon Ground Pink Peppercorns
2 Cups Heavy Cream, Chilled
2 Teaspoons Pure Vanilla Extract
3-4 Tablespoons Chambord
While we make a lot of ice cream here at the farm, this one is without a doubt the favorite. I’d go so far as to say it occupies Rock Star status around here. There are two keys to its success: first, we use only Valrhona French Cocoa because in our experience, it’s the richest cocoa on the market. (It’s pretty pricey, but we believe it’s worth every penny!) And secondly, the Chambord always sends this recipe to the top of the charts! It’s possible to make the ice cream without it, but we don’t recommend it, because the Chambord really makes it shine!
Chef’s Note: Remember that because of the liqueur, this ice cream will be a little softer than most.
Warm the milk in a small saucepan placed over low heat. Add ¾ cup sugar, espresso powder, cocoa, salt, and pepper to the milk and whisk together until the sugar has dissolved. Allow mixture to “steep” for 30 minutes. Then place in refrigerator to chill for 2-3 hours, stirring occasionally during the chilling process.
Meanwhile, place raspberries and 1 tablespoon sugar in a small mixing bowl. Stir to combine and set aside to let macerate for 30 minutes. Strain juices from mixture and run the berries through a food mill to remove seeds. Place processed berries in refrigerator to chill along with the milk mixture.
Place milk mixture in a medium mixing bowl. Stir in the heavy cream, vanilla and Chambord. Fold in the raspberries and freeze in ice cream maker according to manufacturer’s instructions.
Freeze in ice cream maker according to manufacturer's directions. When freezing process is complete remove ice cream, spoon into an airtight container and place in freezer for at least two hours, or until ready to use. Before serving, remove from freezer and allow to stand at room temperature for 15 minutes.