Vanillaicecreamwithhotfudgesauceandraspberries Recipes

VANILLA ICE CREAM WITH HOT FUDGE SAUCE AND RASPBERRIES

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

Ingredients

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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