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🍽️ Chocolate Ice Cream with Fresh Raspberries

685 kcal · 30 min · 4 servings

Chocolate Ice Cream with Fresh Raspberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with a little water and heat it until it is hot but not boiling. Place a heatproof bowl over the pot, ensuring it does not touch the water. Put the chocolate coating into the bowl and stir until it is completely melted.
  2. 2. Take a second bowl and place it over the hot water bath as well. Add the egg yolks, the whole egg, the sugar, and the rum to this bowl. Whip the mixture with a mixer until it is creamy.
  3. 3. Pour the melted chocolate slowly into the egg mixture while continuing to stir. Remove the bowl from the water bath and place it in a larger bowl filled with ice water. Continue to whip the cream there until it has cooled down.
  4. 4. Whip the cream in a separate bowl until it is stiff. Gently fold the whipped cream into the cooled chocolate cream until everything is evenly mixed.
  5. 5. Fill the chocolate cream into the designated molds. Place the molds in the freezer for about 3 hours until the ice cream is firm.
  6. 6. Rinse the raspberries briefly under cold water. Pat them dry with a kitchen towel. Take 8 berries aside and set them aside.
  7. 7. Put the rest of the raspberries together with the powdered sugar into a blender. Puree the berries into a fine pulp. Strain the mixture through a fine sieve to remove the seeds.
  8. 8. Place the raspberry sauce in the refrigerator until you need it for serving.
  9. 9. Dip the frozen molds briefly into warm water to release the ice. Invert the molds and turn the ice cream out onto a plate.
  10. 10. Decorate the ice cream with the 8 reserved raspberries and a sprig of mint. Distribute the cold raspberry sauce around the ice cream. Place a spoon on each plate and serve the dessert.

Nutrition per serving