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.
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 BRCRT on a PEDESTAL for these many years! And I ‘m pretty sure I remember it rightly, but I cannot lie. This. Ice. Cream. Is. EVENBETTER!
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!!
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.
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 SOGOOD 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.