White Raspberry Tartufo Recipe
Make White Raspberry Tartufo Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ice Cream Base
Raspberry Swirl
Chocolate Coating
Optional Garnish
Method
Ice Cream Base Preparation
- 1
Mix the Base
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
- 2
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Raspberry Swirl Preparation
- 4
Prepare Raspberry Sauce
In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Allow to cool.
Assembly
- 5
Layer Ice Cream
In a suitable container, layer half of the churned ice cream, followed by a layer of raspberry sauce, then the remaining ice cream. Swirl the raspberry sauce lightly into the ice cream.
- 6
Freeze
Cover the container and freeze the layered ice cream for at least 4 hours or until firm.
Chocolate Coating Preparation
- 7
Melt Chocolate
In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- 8
Coat Tartufo
Once the ice cream has hardened, scoop out portions and dip them into the melted chocolate to coat. Place the coated tartufo on a parchment-lined tray.
Final Touch
- 9
Garnish
If desired, dust with powdered sugar and top with fresh raspberries before serving.
