Vanilla Ice Cream with Hot Fudge Sauce and Raspberries
Indulge in the delightful union of creamy vanilla ice cream, luscious hot fudge sauce, and the vibrant tartness of fresh raspberries, creating an exquisite dessert that will make any occasion feel special. The process may take a bit of time, particularly for the ice cream to chill and freeze, but the reward of this homemade delight is undoubtedly worth the effort.
Recipe Details
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 24 hours | 20 minutes | 24 hours 20 minutes | 6 |
Description
Although I haven’t made this yet, I am eagerly planning to create this ice cream sundae soon, inspired by a classic recipe from Bon Appétit (June 1987). The prep time includes standing and freezing, ensuring that every element of this dessert comes together perfectly.
Ingredients
| Ingredient | Quantity |
|---|---|
| Half-and-half | 4 cups |
| Vanilla beans | 2 beans |
| Sugar | 6 tablespoons |
| Instant espresso powder | 1 teaspoon |
| Instant coffee powder | 5 teaspoons |
| Sugar | 5 tablespoons |
| Fresh raspberries | 1 cup |
| Semisweet chocolate | 6 ounces |
| Unsweetened chocolate | 1 ounce |
| Raspberry preserves | 1/4 cup |
| Heavy cream | 1 cup |
| Sugar | 3 tablespoons |
| Raspberry juice | 6 tablespoons |
| Almonds (optional) | For garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 905.3 |
| Total Fat | 62.5 g |
| Saturated Fat | 35.1 g |
| Cholesterol | 323.4 mg |
| Sodium | 140.5 mg |
| Total Carbohydrates | 85.9 g |
| Dietary Fiber | 10.1 g |
| Sugars | 56.3 g |
| Protein | 14.7 g |
Instructions
To begin crafting this delightful ice cream, first gather your ingredients and equipment, including a saucepan, mixing bowls, an ice cream maker, and a double boiler for the hot fudge sauce.
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Prepare the Ice Cream Base: In a medium saucepan over medium-high heat, combine the half-and-half with the seeds scraped from the vanilla beans, as well as the pods themselves. Heat this mixture until it begins to scald, which should take about 10 minutes. Once heated, remove the saucepan from the heat and let the mixture stand for 15 minutes to allow the vanilla flavor to infuse. After the standing time, carefully remove the vanilla pods.
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Whisk the Yolks: In a separate mixing bowl, whisk together the egg yolks (or your preferred egg substitute) with the sugar until the mixture is smooth and well combined.
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Reheat the Half-and-Half: Gently reheat the half-and-half mixture until it is warm but not boiling.
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Combine Mixtures: Gradually whisk 2 cups of the warm half-and-half into the egg and sugar mixture to temper the yolks. Then, return this entire mixture to the saucepan and cook over medium-low heat, stirring continuously until the mixture thickens to a custard-like consistency, approximately 3 to 5 minutes. Be sure to avoid boiling, as this could curdle the mixture.
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Strain and Cool: Once thickened, strain the mixture through a fine-mesh sieve into a bowl to remove any lumps. Allow it to cool for about one minute before gently stirring in the fresh raspberry juice, which adds a beautiful flavor and color to the base.
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Chill the Mixture: Cover the bowl and refrigerate the ice cream mixture until it is well chilled, ideally overnight, which allows the flavors to meld beautifully.
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Churn the Ice Cream: Once the mixture is thoroughly chilled, transfer it to your ice cream maker and process according to the manufacturer’s instructions until it reaches a soft-serve consistency. After churning, transfer the ice cream to a container and freeze it overnight to firm up.
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Prepare the Hot Fudge Sauce: While the ice cream is freezing, you can prepare the hot fudge sauce. In the top of a double boiler set over simmering water, melt together the semisweet and unsweetened chocolates with the raspberry preserves and instant coffee powder. Stir occasionally for about 5 to 10 minutes until the mixture is smooth and well combined.
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Add Cream and Adjust Consistency: Once melted, blend in 6 tablespoons of heavy cream and 1/4 cup of raspberry juice. If necessary, add additional cream until the sauce reaches your desired consistency; it should be pourable yet thick enough to cling to the ice cream. Allow the sauce to cool slightly before using.
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Make Whipped Cream: In a separate bowl, beat 1 cup of heavy cream with 3 tablespoons of sugar and 1 tablespoon of raspberry juice until soft peaks form, creating a delightful whipped cream to top your sundaes.
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Serve: To serve, scoop generous portions of the vanilla ice cream into individual glass bowls. Drizzle the warm hot fudge sauce over the top, followed by a handful of fresh raspberries. Finish with a dollop of the raspberry-flavored whipped cream, and for an extra touch of flavor and crunch, sprinkle with sliced almonds if desired.
Enjoyment
This Vanilla Ice Cream with Hot Fudge Sauce and Raspberries is a decadent treat perfect for summer gatherings, holiday celebrations, or simply a special indulgence at home. The creamy ice cream paired with the rich chocolate sauce and the tartness of raspberries creates a harmonious blend of flavors that will surely impress your family and friends.
Prepare to delight your senses and enjoy every spoonful of this exquisite dessert!
