Table of Contents
Stir in chopped chocolate, and gently fold in melted raspberry preserves. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.)
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.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours. Stir in chopped chocolate, and gently fold in melted raspberry preserves. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions.
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.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…