1/1 Photo of Chocolate Truffle Ice Cream
A rich chocolate ice cream reminiscent of chocolate truffles. Easy to make, yet decadent and sensual in flavor.
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- 1Combine the half and half and cream in a medium saucepan and put on medium-low heat. Raise temperature to 175 degrees Fahrenheit or bring to a bare simmer if a thermometer is not available.
- 2Once at temperature remove from heat and add rosemary, nutmeg, sugar, and chocolate syrup and whisk to combine.
- 3Let mixture cool to room temperature.
- 4Once Cool, combine the brandy with the mixture and immediately move to a closed container and place in the bottom of your fridge. Allow the flavors to mellow until the mixture is thoroughly chilled, preferably overnight.
- 5Once chilled and aged properly, add mixture to your ice cream maker (strain if you don't want the rosemary or nutmeg bits) and churn in accordance with the manufacturer's instructions (most churns will finish within 25-30 minutes).
- 6Mixture will be slightly less than soft-set due to the alcohol when finished churning. Quickly transfer to a closed container and allow it to harden in the freezer overnight. The finished ice cream will continue to harden over the next few days, but can be served as refrigerator soft-serve after an overnight chill.
- 7Serve in chilled martini glasses (to help prevent hand-heat from melting the ice cream) and garnish with mint, chocolate shavings, or a dusting of cocoa mix.
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Nutritional Facts for Chocolate Truffle Ice Cream
Serving Size: 1 (204 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 501.0
- Calories from Fat 286
- Total Fat 31.8 g
- Saturated Fat 19.2 g
- Cholesterol 101.3 mg
- Sodium 176.6 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 0.9 g
- Sugars 27.1 g
- Protein 5.4 g
The following items or measurements are not included: