Chocolate Truffle Ice Cream: With homemade chocolate truffle bits and homemade chocolate liquor, this ice cream is ideal for the die-hard chocoholic!
Heavenly Chocolate Truffle Ice Cream
It has been hot as blazes in Indianapolis…with August like heat and humidity. Well, there was one perk to our sultry forecast, ice cream season had arrived. I was lucky enough to be given a copy of Scoop Adventures, The Best Ice Cream of the 50 States by Lindsay Clendaniel. She collected the best recipes from ice cream parlors across the country and shared them along with a number of her own delectable creations. I spied this extraordinary chocolate truffle ice cream on Lindsay’s blog and knew it was perfect for my chocoholic family.
A Winning Chocolate Ice Cream Recipe
I hate to admit it, but I’ve always been more of a vanilla girl. But I did have to sample just a nibble of this sinfully rich ice cream. I was immediately sold by its double dose of chocolate decadence…with both Lindsay’s homemade chocolate liquor and the luscious truffles. Velvety smooth with chunks of chocolate interspersed throughout the ice cream, even this plain Jane vanilla girl thought it was dreamy. When my oldest stopped by for Sunday dinner, I offered him samples of the three desserts taking residence in my kitchen. He hemmed and hawed over which was his favorite, but this chocolate truffle ice cream proved to be the winner. I was not a bit surprised.
I’m joining up with the Ice Cream Tuesday gang this week to share more decadent ice cream recipes from Lindsay’s blog and cookbook. I’m also giving away a copy of Scoop Adventures to one lucky reader. Check out all the phenomenal ice cream recipes plus make certain to scroll down and enter the giveaway. Giveaway now CLOSED.
P.S. All my friends will be offering this giveaway, too, so visit them to increase your chances of winning!
- Berry Goat Cheese Sherbet from Kimberly at Hungry Goddess
- Red Velvet Ice Cream Sundae from Kim at Cravings of a Lunatic
- Chocolate Sesame Brittle Ice Cream from Jenni at Pastry Chef Online
- S’Mores Ice Cream Sandwiches with Toasted Marshmallow malt Ice Cream from Kirsten at Comfortably Domestic
- Chocolate Truffle Ice Cream from Liz at That Skinny Chick Can Bake
- Hops and Nuts Ice Cream from Sophia at NY Foodgasm
- Blueberry Mojito Ice Cream from Barb at Creative Culinary
- Chocolate Coconut Macadamia Ice Cream from Betsy at Desserts Required
- Peanut Butter Ice Cream from Donna at Cookistry
- Thai Coconut Ice Cream from Stacy at Food Lust People Love
- Dark Chocolate Orange Ice Cream from Allison at Decadent Philistines Save the World
- 1/3 cup cocoa
- 1/3 cup water
- 1/3 cup sugar
- 1 ounce bittersweet chocolate (I used semisweet)
Ice Cream Base:
- 1 ½ cup milk, divided
- 1 tablespoon cornstarch
- 1 3/4 cup cream
- ½ cup sugar
- ¼ teaspoon salt
- 1/2 cup heavy cream
- 6 ounces bittersweet chocolate chips (I used semisweet)
- Fill a large bowl with ice water and set aside. To make chocolate liquor; combine cocoa powder, water, and 1/3 cup sugar in a saucepan. Bring to a low boil, whisking constantly. Once you see bubbles, remove from heat and add bittersweet (or semisweet) chocolate. Let sit for 2 minutes and then whisk until smooth. Whisk chocolate liquor and salt in a medium bowl and set aside.
- In a small bowl, whisk 2 tablespoons of the milk and cornstarch, set aside. Combine remaining milk, cream, and 1/2 cup sugar in a saucepan and bring to a low boil. Cook until the sugar dissolves, about 3 minutes.
- Remove milk mixture from heat and slowly whisk in the cornstarch mixture. Return to a boil and cook until the mixture is slightly thickened, about 1 minute. Add to the chocolate liquor and whisk to combine. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
- To make truffles, heat heavy cream in a microwave for 30 seconds to 1 minute till hot. Add the chocolate chips to cream. Allow mixture to sit for a couple minutes to allow the chocolate to melt. Stir till smooth. Refrigerate until firm.
- When ice cream base is chilled, pour into ice cream maker and process according to manufacturer’s instructions. Remove truffle swirl from refrigerator and make small truffles. Sprinkle a small layer of truffle balls into a freezer-safe container and lightly spoon a layer of ice cream on top. Continue to alternate layers of truffles and ice cream until the container is full, swirling with a spoon. Freeze until firm, at least 4 hours.
Total time: 12 hours with chilling and freezing times
Recipe reprinted from permission of Lindsay Clendaniel, author of Scoop Adventures
Amount Per Serving: Calories: 527 Total Fat: 40g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 80mg Sodium: 133mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 5g Sugar: 23g Sugar Alcohols: 0g Protein: 8g
Recipe first shared by Lindsay on Scoop Adventures.
To win a copy of this magnificent cookbook, follow the Rafflecoptor prompts below. You must answer the question about your favorite ice cream to be officially entered. This giveaway for those with a US address only. Winner will have 48 hours to respond to my email before another winner is drawn. Good luck!!! CLOSED
Disclosure: I was sent a copy of Scoop Adventures to review. I was not compensated for writing this post and the opinions expressed are my own.