Raspberry sorbet, double choc chip ice cream sundae
Here is the first instalment of our Sundae Challenge – a raspberry sorbet double choc chip ice cream sundae with almond chocolate bark! We are going to try a different sundae every Sunday whilst we are in Corona Virus lock-down. This one was definitely a hit with the whole fam!
Raspberry sorbet, double choc chip ice cream Sundae
For the raspberry sorbet:
3 cups frozen raspberries
15ml / 2 tbsp maple syrup
5ml / 1 tsp lime juice
1/4 cup freshly squeezed orange juice
Place the frozen raspberries, maple syrup, lime and orange juice in a food processor or high speed blender and blend until smooth. You might need to use the tamper and don’t blend for longer than is necessary, or it will start melting. Scrape into a container and freeze for 4 hours.
For the choc chip ice cream
500ml (2 cups) milk of your choice (hazelnut milk works well)
250ml (1 cup) double (heavy) cream
60ml (1/4 cup) maple syrup
pinch of salt
5ml (1 teaspoon) vanilla extract
5 medium egg yolks
160g 70% dark chocolate, finely chopped
handful of dark chocolate chips
- Heat the milk, cream and maple syrup over medium heat until steaming.
- In a separate bowl whisk the egg yolks with the salt and vanilla, then slowly whisk in the hot milk mix.
- Clean the saucepan, pour the egg-milk mix back into the saucepan and place over a low heat. Cook, stirring regularly, until the mixture thickens – if the mixture coats the back of a wooden spoon, it’s done. (If you do this step over a water bath, there is less chance of the mix curdling.)
- Lastly add the chopped chocolate and stir until it has melted. Transfer the mix to a chilled bowl and stir to cool. If your mixture looks slightly grainy, pass it through a sieve first.
- Add the choc chips and freeze in an ice cream maker, then place in the freezer for 4 hours (or freeze in a container, whisking the mix every 20 minutes or so until frozen).
For the raspberry coulis
Blend 3 cups of fresh raspberries in a blender (add a touch of honey if your berries are not sweet enough), then pass through a sieve to get rid of the seeds.
For the chocolate bark
1/2 cup raw almonds
100g 70% dark chocolate, very finely chopped
1 heaped tablespoon cocoa nibs
sea salt flakes
- Roast the almonds at 180˚C for 15 minutes or until the nuts are toasty. Remove and let cool, then roughly chop.
- Melt half the chopped chocolate in a small bowl over a saucepan of simmering water. Remove the bowl from the steam, then add the rest of the chopped chocolate and stir until this too has melted.
- Get a baking tray ready and line it with parchment paper. Spread the chocolate out on the paper, using a spatula to ensure it is a thin layer. Sprinkle the almonds and cocoa nibs over the chocolate and sprinkle a few sea salt flakes on top. Set aside to cool and harden. If you’ve tempered the chocolate properly, it will set and have a nice snap to it.
Assemble and enjoy!