Philadelphia Style Raspberry Jelly Dark Chocolate Ganache Ice Cream

Once again I have made another ice cream. This was was meant to be swirled, although that kinda failed. Largely due to the fact that the ice cream did not want to freeze properly for me for some reason. Either way it tasted good.

Enjoy!

Philadelphia Style Raspberry Jelly Dark Chocolate Ganache Ice Cream 

Ingredients:

Ice Cream Base:

2 cups half and half
1 cup heavy cream
1/2 cup agave syrup
1 tbsp pure vanilla extract

Extras:


1/2 recipe dark chocolate ganache.
Prepare the ganache with only 2/3 cup dark chocolate instead of 3/4 cup.


Raspberry Jelly:

1 package gelatin
1/4 cup plus 1 1/2 cup raspberry juice
1/4 cup boiling water




Preparation:

Combine all the ingredients for the ice cream base. Whisk together to ensure the sugar is fully incorporated. As it is a liquid sugar being used and not a granular sugar, you do not need to worry about a grainy texture. Don't whisk it too long as you do not want to try making whipped cream. :)

Allow the mixture to chill for 4+ hours in the fridge. Being an uncooked ice cream base, you can put it in the ice cream make after a couple hours so long as the dairy products were cold entering the ice cream maker.


While the ice cream is chilling prepare the ganache and the jelly. The jelly is meant to be a "loose" jelly, as in you do not want it to set fully solid. Prepare the jelly by combining 1 package of gelatin with 1/4 cup cold raspberry juice. Let sit for 5 minutes then add the 1/4 cup boiling water. Whisk until all of the gelatin has been fully dissolved. Add the remaining raspberry juice and allow it to set in the fridge until the ice cream is done. Let the ganache chill as well.

Prepare the ice cream as per ice cream maker instructions. If you want ice cream that is past the soft serve stage place the ice cream into a container which can be safely stored in the freezer for a couple hours.


Once the ice cream is prepared and frozen to the degree that you would like it to be pour in each the gelatin and the ganache, mixing briefly in between the additions as to not mix if fully into the ice cream.

It is best to eat this ice cream within a day or two of preparing it for best results and best texture.