Recipe: Chocolate raspberry truffle ice cream
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Cooking tools:
- Ice cream maker
- Stainless steel bowl
- Pot
- Whisk
- Stove
- Saucepan
- Spoon
- Refrigerator
- Freezer
- Airtight container
- Mixing bowl
- Microwave
Ingredients
- 10 oz seedless red raspberry jam
- 2 cups whipping cream
- 2 cups whole milk
- 1 cup sugar
- 2 tbsp pure vanilla extract
- 2 tbsp Dutch process cocoa powder
- Pinch kosher salt
- 12 oz bittersweet or semisweet chocolate, cut into pieces
- 7 fresh egg yolks
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