June 7 - National Chocolate Ice Cream Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Flake Raspberry Ice Cream
Categories: I scream, Fruits, Chocolate, Dairy
Yield: 1 servings

MMMMM-----------------CHOCOLATE FLAKE & TOPPING----------------------
12 oz (340 g) semisweet or
- bittersweet chocolate;
- fine chopped
3 tb Coconut oil

MMMMM-------------------------ICE CREAM------------------------------
8 oz (225 g) raspberries (if
- using frozen, don’t
- defrost)
2 c (480 ml) heavy cream
1 c (240 ml) buttermilk; shaken
- well before measuring
1/2 c (100 g) granulated sugar
3 tb Honey
3 tb Powdered milk
3 tb Vodka
2 tb Freeze-dried raspberry
- powder; opt
1 ts Pure vanilla extract
1/2 ts Fine sea salt

MAKE THE CHOCOLATE FLAKE & TOPPING: Mix together the
chocolate and oil in a heatproof bowl fitted over a
saucepan of simmering water. Gently heat and stir until
the chocolate is melted and the mixture is glossy and
smooth. Set aside 1/2 cup to use as the flake and the
rest for the topping. You can make the flake and topping
up to 5 days ahead and keep it covered in the
refrigerator. Warm to melt before using.

MAKE THE ICE CREAM: Working with a stand or immersion
blender, blend all the ingredients, scraping the
container occasionally, until smooth. (Pay attention to
the powdered milk; it has a pesky way of clumping.)
Cover, and refrigerate the mixture for up to 1 day, or
churn right away. When you’re ready, pour the mixture
into the ice cream maker and churn according to the
manufacturer’s directions.

Just before the ice cream is ready, open the top of the
machine and, with the blade spinning, gradually drizzle
in the reserved 1/2 cup of warmed chocolate flake. Churn
for another 1 or 2 minutes to fully incorporate the
flakes. Pack the ice cream into a container, cover and
freeze for at least 6 hours before serving.

Once the ice cream is ready to serve, take the container
out 5 minutes before scooping. (Its texture is best
after it’s had a few minutes on the counter.) Rewarm the
remaining chocolate topping, and pour it over the
individual servings of ice cream. It will immediately
harden into a chocolate shell.

By: Dorie Greenspan

Yield: 1 generous quart

RECIPE FROM: https://cooking.nytimes.com

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