MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Flake Raspberry Ice Cream
 Categories: I scream, Fruits, Chocolate, Dairy
      Yield: 1 quart
 
MMMMM-----------------CHOCOLATE FLAKE & TOPPING----------------------
     12 oz (340 g) semisweet or
           - bittersweet chocolate;
           - fine chopped
      3 tb Coconut oil

MMMMM-------------------------ICE CREAM------------------------------
      8 oz (225 g) raspberries (if
           - using frozen, don't
           - defrost)
      2 c  (480 ml) heavy cream
      1 c  (240 ml) buttermilk; shaken
           - well before measuring
    1/2 c  (100 g) granulated sugar
      3 tb Honey
      3 tb Powdered milk
      3 tb Vodka
      2 tb Freeze-dried raspberry
           - powder; opt
      1 ts Pure vanilla extract
    1/2 ts Fine sea salt
 
  MAKE THE CHOCOLATE FLAKE & TOPPING: Mix together the
  chocolate and oil in a heatproof bowl fitted over a
  saucepan of simmering water. Gently heat and stir until
  the chocolate is melted and the mixture is glossy and
  smooth. Set aside 1/2 cup to use as the flake and the
  rest for the topping. You can make the flake and topping
  up to 5 days ahead and keep it covered in the
  refrigerator. Warm to melt before using.
  
  MAKE THE ICE CREAM: Working with a stand or immersion
  blender, blend all the ingredients, scraping the
  container occasionally, until smooth. (Pay attention to
  the powdered milk; it has a pesky way of clumping.)
  Cover, and refrigerate the mixture for up to 1 day, or
  churn right away. When you're ready, pour the mixture
  into the ice cream maker and churn according to the
  manufacturer's directions.
  
  Just before the ice cream is ready, open the top of the
  machine and, with the blade spinning, gradually drizzle
  in the reserved 1/2 cup of warmed chocolate flake. Churn
  for another 1 or 2 minutes to fully incorporate the
  flakes. Pack the ice cream into a container, cover and
  freeze for at least 6 hours before serving.
  
  Once the ice cream is ready to serve, take the container
  out 5 minutes before scooping. (Its texture is best
  after it's had a few minutes on the counter.) Rewarm the
  remaining chocolate topping, and pour it over the
  individual servings of ice cream. It will immediately
  harden into a chocolate shell.
  
  Recipe by Dorie Greenspan
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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