Chocolate Raspberry Truffle Ice Cream

Chocolate Raspberry Truffle Ice Cream

I have pretty great mem­o­ries of Baskin Rob­bins Ice Cream. Aside from the rit­ual once a week trip that The Chef and I would make after we got mar­ried but before we had kids, I have to admit to sluff­ing church a few times as a teenager and rac­ing to the BR in the neigh­bor­ing town to sneak a dou­ble scoop before my par­ents knew I’d left!  At the time it was one of just a hand­ful of busi­nesses open on Sun­day. I felt like such a rebel!

What was my dou­ble scoop of choice, you ask? Well, the top scoop var­ied: Jamoca Almond Fudge, Gold Medal Rib­bon, World Class Choco­late, Choco­late Mousse Royale.…..mixing it up on top was allowed. How­ever; the bot­tom scoop always remained the same, to be savored and unsul­lied by any other flavor:

Choco­late Rasp­berry Truffle.

I almost shiver as I type it. Choco­late–the fla­vor of the gods. Rasp­berry–the most deli­cious fruit known to man. Truf­fle–are you kid­ding me? The Fla­vor of the Gods has never been man­i­fest in a more fit­ting form!  The com­bi­na­tion of the three seemed the most cor­rect prin­ci­ple I had encoun­tered up until that time!! It was manna worth break­ing the Sab­bath for! Once or twice, I mean.….and only dur­ing my most sassy  of my teenage stages.…I swear!

Many a rap­tur­ous con­ver­sa­tion has ensued between BFF Kel­lie and I with whom, even though raised a thou­sand miles away from each other, I share an eerie amount of child­hood sim­i­lar­ity.  It remains, to this day, the pin­na­cle of ice cream fla­vors to the both of us. A bit of us each died the day BR removed it from their reg­u­lar menu, only res­ur­rect­ing it for a brief period of time before seem­ingly tak­ing it away forever.

At least here in Utah.

Does it exist else­where? Did my scan­dalous Sun­day sin­ning result in a ban­ish­ment of my favorite chilly con­fec­tion from wher­ever I might live? Does ANYONE have access to this fla­vor at their local BR par­lor? If not, I feel culpable.

And respon­si­ble.

Respon­si­ble to offer an alternative.

After many years of seri­ous con­tem­pla­tion, and sev­eral months of trial and error, I offer this hum­ble, yet deli­cious recipe to amend my likely wrongdoing.

What am I say­ing?!? This recipe is NOT hum­ble, nor is it merely deli­cious!! When I finally hit upon the final prod­uct, I was brought to my KNEES!!  I have held the orig­i­nal BR CRT on a PEDESTAL for these many years! And I ‘m pretty sure I remem­ber it rightly, but I can­not lie. This. Ice. Cream. Is. EVEN BETTER!

I’m sure it has to do with qual­ity of ingre­di­ents. I doubt BR man­dated the use of fine choco­late and fresh rasp­ber­ries, and I’m pretty darn sure they didn’t use Rasp­berry Fram­boise in their truffles!

Nev­er­the­less; I will con­tinue to honor the orig­i­nal. In mem­ory. But I no longer have to mourn! Instead  I cel­e­brate! Because now I ( and you ) can make it any old darn time I (or you ) please!!

 

The Truf­fles

3/4 cup heavy cream

4 Table­spoons corn syrup

9 oz. bit­ter­sweet choco­late (usu­ally will have a 65–70% label­ing and say ‘bittersweet’)

1 Table­spoon unsalted but­ter, soft­ened to room temperature

2 tsp. Rasp­berry fram­boise or 1/2 tsp. rasp­berry flavoring

In a small, heavy saucepan, place the cream and the corn syrup. Heat to a slight sim­mer. Pull from the heat and add the choco­late, but­ter, and fram­boise or fla­vor­ing. Stir gen­tly together until choco­late is melted and the mix­ture is smooth. Put truf­fle mix­ture into a bowl and cover with plas­tic wrap. Freeze for an hour or so.

Remove from freezer and, usung a small cookie scoop (size 60), scoop a half-scoop full and put onto a bak­ing sheet lined with a Sil­pat or plas­tic wrap. They should be about the size of large grapes. The con­sis­tency of this truf­fle mix­ture will vary depend­ing on the choco­late that you use. I actu­ally find that the bet­ter the qual­ity of choco­late, the less firm the truf­fles end up being. Since this is a frozen appli­ca­tion, the firm­ness doesn’t mat­ter so much. This truf­fle is per­fect. How­ever; I would not use this recipe for tra­di­tional truf­fles. Another ratio of ingre­di­ents would work bet­ter for that.

Cover with plas­tic wrap and freeze until ice cream is fin­ished. This admit­tedly is an extrav­a­gant amount of truf­fles for this amount of ice cream. My motives in scal­ing the recipe thus shall remain pri­vate. If it just seems too lav­ish as you go to stir them in, by all means save some out to **ahem** share with your loved ones.

Chocolate Raspberry Truffle Ice Cream Ingredients

The Choco­late Rasp­berry Ice Cream

Makes a healthy (slightly larger than) 2 quart por­tion.  I just freeze two seper­ate batches as my ice cream  freezer holds no more than 2 quarts.

4 cups rasp­ber­ries (22–24 ounces)

3 cups heavy cream

5 T dutch cocoa

5 oz. good qual­ity bit­ter­sweet chocolate

5 oz. good qual­ity milk chocolate

3 cups 1/2 & 1/2

1 1/2 cups sugar

1/8th tsp. kosher salt

10 large egg yolks

1 tsp. vanilla

Begin by puree­ing the rasp­ber­ries in a food proces­sor or blender. Scrape every­thing into a seive small enough to catch the seeds and press as much puree through as you pos­si­bly can. I even take it a step fur­ther and put the remain­ing pulp/juice/seeds in a cheese­cloth or dish­towel and squeeze as much juice as I can into the rasp­berry pulp. You should end up with about 2–2 1/4 cups of seed­less pulp. Set aside.

Heat the heavy cream in a heavy, medium sized saucepan. Add the cocoa and whisk together until incor­po­rated. When cream/cocoa mix­ture is quite hot, but not boil­ing, remove from the heat and add the chopped bit­ter­sweet and milk choco­late. Stir together until the choco­late is melted and well mixed into the cream. Set aside in a large bowl.

In a medium bowl, whisk the egg yolks. Set aside.

In the same heavy saucepan, put the 1/2 & 1/2, the sugar, and the salt.  Warm ingre­di­ents through until quite hot, but not boiling.

Now you are going to TEMPER the eggs. This allows you to incor­po­rate the eggs with­out cook­ing them into a scramble.

It can be help­ful to sta­bal­ize the bowl with the egg yolks by wrap­ping a damp dish towel into a ring, and plac­ing the bowl into the ring like a bird in a nest. Or have some­one hold the bowl for you.  While whisk­ing con­stantly, pour the warm milk/sugar mix­ture SLOWLY into the whisked eggs. Don’t stop whisk­ing! As you add more and more of the milk, you can pour it in faster.

Then scrape the egg/milk mix­ture back into the heavy saucepan. Cook this mix­ture, stir­ring con­stantly, over medium-high heat, until it slightly boils and thick­ens. It should coat the back of a clean spoon well.

Set a seive over the large bowl con­tain­ing the chocolate/cream mix­ture. Pour the egg mix­ture into the seive, let­ting the seive catch any bits of cooked egg (there are always some bits, it seems!)

Now add the vanilla and rasp­berry puree you pre­pared ear­lier and set aside.

Stir this mix­ture together well. This is your ice cream/custard base. Freeze it accord­ing to the direc­tions of what­ever ice cream freezer you own. You will need to freeze in two batches if your ice cream freezer holds 2 quarts or less. Admit­tedly I could have scaled down the recipe, but it seemed a sin, as this ice cream is SO GOOD that less is just WRONG!!

When ice cream is prop­erly frozen, remove from machine and mix in the truf­fles that you have set aside in your freezer. Some of the truf­fles I cut in half to vary the size a bit. Put into con­tain­ers and store in the freezer.

 

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31 Comments

  1. Seri­ously! You lost me at scrape every­thing into a seive and tem­per your eggs! But thanks any­way, cause now I am totally crav­ing it! Maybe in he next life I will get an ounce of your tal­ent! So not fair!

  2. How do I love thee? Let me count the ways …

  3. Boy oh boy this looks amm­m­mazz­in­ngg! What an ice-cream that is, perfecto :)

  4. Wow! I can savor the gooey feel­ing from that soft and lus­cious ice cream

  5. Um, whoa! That looks pretty insane and pretty delicious!!!!!

    • Trust me–it’s beyond delicious!

  6. Hav­ing had the oppor­tu­nity to indulge in this “eye rolling into the back of my head” ice cream, I am totally going to make this. It is a MUST on my bucket list now! Sin­fully fabulous!

  7. I can’t imag­ine a bet­ter com­bi­na­tion than choco­late and rasp­berry. I love your pho­tos too!

  8. Choco­late Rasp­berry Truf­fle is avail­able this sea­son here in BR Japan :)

    • Dang! How is it that you are so lucky? I’m glad it hasn’t totally faded away!

  9. I really have to stop read­ing your recipes and go have lunch because I am seri­ously con­sid­er­ing a lunch con­sist­ing of truf­fles and ice cream or just warm cus­tard and truf­fles with whipped cream or … my waist­line is lost!!!

  10. I am going to have to try this! That was my all time favorite ice cream fla­vor. I still crave it to this day.

    • You must try it! I crave it everyday.……

  11. My favorite fla­vor as a kid. I remem­ber beg­ging my mom to take me for my sum­mer after­noon treat on the week­end. Thanks for this recipe. Let’s all write BR and tell them they MUST bring it back nation­wide as a sea­sonal flavor.

  12. I just emailed Baskin-Robbins to ask them to bring back their choco­late rasp­berry truf­fle ice cream. It’s my all time favorite too.

  13. The one thing I craved when I was preg­nant with my sec­ond child (25 years ago), was a dou­ble scoop Choco­late Rasp­berry Truf­fle cone. Once a week I would put my 10 month old son in his stroller and head over to BR in Gatineau Québec Canada.
    I still remem­ber that great taste…now I will have to get an ice cream maker and make my own.
    Nice to see that I was not alone

  14. Sim­ply the best ice cream ever made. I used to look for­ward to bring­ing my kids to the mati­nee every Sat­ur­day, because after­wards would be the trip to BR and I would reap my reward. When they dis­con­tin­ued that fla­vor, the weekly out­ing reverted to what it truly was at it’s core: a hor­ror of screech­ing chil­dren run­ning amuck while moth­ers dis­solved into cata­to­nia, stuck to our seats by spilled soda, pop­corn grease and old gummy bears. My kids remem­ber it as when their child­hood came to an end. After a few months of hang­ing on to false hope that the fla­vor of the gods would be served once again, the mati­nees were no longer a weekly treat, and my kids and I dis­cov­ered the park. A pale sub­sti­tute for them, and noth­ing but a bit­ter pill for me. As if by some sort of innate defense mech­a­nism, I have since become lac­tose intol­er­ant. Such is life with­out choco­late rasp­berry truffle.

    • Hilar­i­ous! And sad. I can­not imag­ine life with­out this bliss.

  15. I had to google “Choco­late Rasp­berry Truf­fle” since I was just rem­i­nisc­ing about, what might be, my favorite fla­vor with my wife. This page was the first on google’s list. I’m sad because I live in MN where BR no longer exists. My par­ents owned a BR when I was grow­ing up, and I was there con­stantly. Loved Choco­late Rasp­berry Truf­fle, also Almond Amaretto…

  16. My very best Valentine’s Day present from my hus­band was a three gal­lon con­tainer of BR’s Choco­late Rasp­berry Truf­fle ice cream. That was about 25 years ago! I did share a lit­tle of it with my sweetie and our 4 kids, but yes, I ate it all. Just the thought of it brings a smile to my face and makes me *sigh*. Thank you for bring­ing me hope. I will be mak­ing this soon!!

  17. Hi There — just won­der­ing how you man­aged to mix the truf­fles in if the ice cream is frozen — do you mix them after you have taken it out of the ice cream bowl?
    thanks

    • Emma–Yes! Once the ice cream comes out of the machine, it is still quite soft and mix­able. Just sprin­kle the truf­fles over the top and stir them in. Even after ripened in the freezer after churn­ing, the truf­fles stay a bit soft and not frozen solid.

      • Hi Tammy
        Made this over the week­end — OMG — it was amaz­ing. Took about 1.5 hrs of prep, but it was worth it!! I prob­a­bly will half the recipe next time as I still have some mix­ture left to put in the ice cream machine. How long do you think it would keep for (the unfrozen mixture)?

        Thanks again!
        Emma

        • I am so glad you loved it! It’s one of my very favorite recipes. All my favorite fla­vors! (espe­cially with a salted caramel driz­zle over the top.….)

  18. When do I mix in the vanilla?

    • Vanilla should be added after run­ning the cus­tard through a sieve to remove any bits of egg.

  19. Will this com­pare to Bruster’s choco­late rasp­berry truffle?..which is the best I have ever tasted!!! The only dif­fer­ence it seems from read­ing the recipe is Bruster’s has a rasp­berry jam like ingre­di­ent mixed in as well as sliv­ers of choco­late. I plan to try your recipe tonight though..we have an ice cream social tomor­row night after church=)

    • I have never been treated to Bruster’s ice cream! If you try this, let us all know how it compares!

  20. It looks yummy. This is a must-try truf­fle Ice Cream Choco­late Rasp­berry! Thanks for sharing!

    • Let us know what you think if you make it!

  21. I still can’t fig­ure how BR could have dis­con­tin­ued the best ice cream EVER! One year Santa actu­ally left a pint in the fridge for each of my four kids. Can’t wait to try your recipe!

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