Chocolate Truffle Ice Cream Food

ICE CREAM TRUFFLES

Steps:

• Line 2 quarter-sheet pans with wax paper. Working quickly, portion out the ice cream using a 1 1/2-tablespoon scoop. Line up the scoops, 12 strawberry on one sheet pan and 12 pistachio on the other, and place in the freezer for at least 2 hours.
• Twenty minutes before you are ready to roll the truffles, add the chocolate and coconut oil to a bowl set over a pan of simmering water and allow it to melt and become smooth, 2 to 3 minutes. Mix together.
• Place the pistachios and red jimmies in separate bowls.
• Remove the strawberry ice cream from the freezer. One at a time, drop the ice cream into the chocolate, then remove with a fork and place back on the sheet pan. Immediately sprinkle on the jimmies. Repeat with the remaining strawberry ice cream scoops and return to the freezer.
• Remove the pistachio ice cream and repeat the process above, immediately sprinkling the truffles with the pistachios. Return them to the freezer and allow to firm up, about 2 hours. Transfer to a freezer container and freeze for up to 1 month.

CHOCOLATE TRUFFLE ICE CREAM

Steps:

• In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
• Bring the milk to a simmer in a saucepan; whisk in the cocoa and bring the milk back to a simmer; simmer 3 minutes, stirring constantly.
• Slowly beat the hot milk mixture into the egg mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.
• Remove from heat and pour the hot custard through a strainer into a large, clean bowl; set aside.
• Bring the cream to a simmer in a small saucepan; immediately remove from the heat and pour the cream over the chopped chocolate in a bowl.
• Stir until the chocolate is melted and the mixture is smooth.
• Combine the chocolate mixtures, then stir in the vanilla; cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.

CHOCOLATE TRUFFLE ICE CREAM

Steps:

• Combine 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.
• Once at temperature remove from heat and add rosemary, nutmeg, sugar, and chocolate syrup and whisk to combine.
• Let mixture cool to room temperature.
• Once 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.
• Once 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).
• Mixture 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.
• Serve 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.