Pink Ice Cream??? Ruby Chocolate Ice Cream with Raspberry Chunks
145 g milk
34 g egg yolks
40 g sugar
35 g heavy cream
8 g raspberry puree
1 g gelatin
30 g Ruby chocolate
10 g freeze dried raspberries, chopped
Soak gelatin in cold water for about 10 minutes.
Bring milk to a boil.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
Add gelatin and ruby chocolate.
Cool the mixture over ice or cold water.
Add heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Add your raspberry chunks when the ice cream has soft ice consistency.
Fill up your molds and place them in the freezer for about 4 hours.
20 g raspberry puree
5 g sugar
Heat up puree and sugar and simmer until it thickens.
Let it cool down a bit.
Pour it into a piping bag.
Leave it in the fridge until needed.
Use crumbles on the bottom (I used puffed spelt and chocolate cookie crumbles).
Garnish with berries chocolate hearts and peppermint. Be creative! <3