Chocolate Truffle Ice Cream Recipes

CHOCOLATE TRUFFLE ICE CREAM

Steps:

• In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
• Bring the milk to a simmer in a saucepan; whisk in the cocoa and bring the milk back to a simmer; simmer 3 minutes, stirring constantly.
• Slowly beat the hot milk mixture into the egg mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.
• Remove from heat and pour the hot custard through a strainer into a large, clean bowl; set aside.
• Bring the cream to a simmer in a small saucepan; immediately remove from the heat and pour the cream over the chopped chocolate in a bowl.
• Stir until the chocolate is melted and the mixture is smooth.
• Combine the chocolate mixtures, then stir in the vanilla; cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.

CHOCOLATE TRUFFLE ICE CREAM

Steps:

• Combine the half and half and cream in a medium saucepan and put on medium-low heat. Raise temperature to 175 degrees Fahrenheit or bring to a bare simmer if a thermometer is not available.
• Once at temperature remove from heat and add rosemary, nutmeg, sugar, and chocolate syrup and whisk to combine.
• Let mixture cool to room temperature.
• Once Cool, combine the brandy with the mixture and immediately move to a closed container and place in the bottom of your fridge. Allow the flavors to mellow until the mixture is thoroughly chilled, preferably overnight.
• Once chilled and aged properly, add mixture to your ice cream maker (strain if you don't want the rosemary or nutmeg bits) and churn in accordance with the manufacturer's instructions (most churns will finish within 25-30 minutes).
• Mixture will be slightly less than soft-set due to the alcohol when finished churning. Quickly transfer to a closed container and allow it to harden in the freezer overnight. The finished ice cream will continue to harden over the next few days, but can be served as refrigerator soft-serve after an overnight chill.
• Serve in chilled martini glasses (to help prevent hand-heat from melting the ice cream) and garnish with mint, chocolate shavings, or a dusting of cocoa mix.

ICE CREAM TRUFFLES

Steps:

• Line 2 quarter-sheet pans with wax paper. Working quickly, portion out the ice cream using a 1 1/2-tablespoon scoop. Line up the scoops, 12 strawberry on one sheet pan and 12 pistachio on the other, and place in the freezer for at least 2 hours.
• Twenty minutes before you are ready to roll the truffles, add the chocolate and coconut oil to a bowl set over a pan of simmering water and allow it to melt and become smooth, 2 to 3 minutes. Mix together.
• Place the pistachios and red jimmies in separate bowls.
• Remove the strawberry ice cream from the freezer. One at a time, drop the ice cream into the chocolate, then remove with a fork and place back on the sheet pan. Immediately sprinkle on the jimmies. Repeat with the remaining strawberry ice cream scoops and return to the freezer.
• Remove the pistachio ice cream and repeat the process above, immediately sprinkling the truffles with the pistachios. Return them to the freezer and allow to firm up, about 2 hours. Transfer to a freezer container and freeze for up to 1 month.

CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY

Steps:

• In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
• Pour mixture into a bread pan.
• Allow to sit in refrigerator for 1 hour or until mixture is solid.
• With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
• Roll in cocoa powder for topping.
• Enjoy!

HAZELNUT-CHOCOLATE ICE CREAM TRUFFLE

Steps:

• Whisk the milk and cocoa powder together in a small heavy saucepan until blended. Set over low heat and cook, stirring constantly, until the cocoa is completely dissolved.
• Whisk the egg yolks and sugar together in a second small heavy saucepan until thick and lemon-colored. Ladle the hot cocoa mixture a little at a time into the egg mixture, whisking constantly until well blended. Set the saucepan over low heat and cook, stirring constantly, until dense and creamy, about 3 minutes. Strain into a bowl and cool to room temperature, covered with plastic wrap pressed directly to the surface.
• If you have an ice-cream maker, freeze the chocolate mixture in it according to manufacturer's directions. If not, set the bowl on the freezer shelf and let it sit, stirring occasionally, until frozen but still soft and moldable, from 2 to 3 hours. (You can "still-freeze" the ice cream like this up to a day in advance. Let it sit at room temperature until softened, about 10 minutes, before continuing.)
• To form the "truffles"
• Using a 4-ounce ice-cream scoop, scoop up a ball of the chocolate ice cream and poke a hazelnut into the center while the ice cream is still in the scoop. Drop the truffles onto a wax-paper-lined baking sheet. Repeat with the remaining ice cream and hazelnuts, setting the formed truffles and the ice cream in the freezer if they begin to melt. Set the truffles on a level freezer shelf and freeze until firm, about 30 minutes.
• Meanwhile, chop the remaining hazelnuts to the size of the chopped chocolate. Toss the chopped hazelnuts and the chocolate together on a separate baking sheet.
• Take the truffles out of the freezer and roll them one at a time in the chopped chocolate and hazelnuts until they are lightly coated. Return to the wax-paper-lined tray, and when all are coated, return the tray to the freezer. (Depending on the temperature and how quickly the truffles start to melt, you may have to do them in batches.) Freeze at least 2 hours or up to 2 days. If keeping the truffles more than a few hours, transfer them to a covered container once they are frozen solid.
• To serve, let the truffles stand at room temperature until softened, about 5 minutes, before serving. Meanwhile, whip the heavy cream in a chilled bowl until it holds stiff peaks. Divide the whipped cream among chilled plates, mounding it in the center. Top with truffles and serve immediately.