For Mothers’ Day, Miss M presented me with some limited edition Raffaello with raspberry chocolates – their new Summer release. I finished almost all of them in one sitting (partly also because it was Mothers’ Day and I was missing my Mum). Then it hit me: why not make Raspberry Raffaello ice cream? Yum!
So here is our final ice cream flavour (for now) in our Ice ice, Baby series and an easy and unique new recipe to try.
This recipe was a bit of trial and error and an amalgamation of a few recipes I found online. Logically, there was not yet a recipe for such a new product. Most Raffaello ice cream recipes I found used yoghurt or did not include the white chocolate, which I wanted to stay true to the original. Still, I was confident I could do it, though.
This recipe is quite easy, but a little finicky. The most difficult part is adding the warm coconut milk mixture to the eggs without scrambling the eggs. Go slowly and all will be fine!
At a number of stages, you can stop and use what you have and not finish making the ice cream.
The coconut custard would be great with fruit or use it in place of creme pâtissière in tarts (such as these), with or without the white chocolate.
If you don’t add the raspberry syrup, you have yummy Raffaello ice cream
Use the raspberry syrup as raspberry coulis.
Despite the fact that I was making this recipe with my fingers crossed, this raspberry Raffaello ice cream is delicious. We had guest over who tried this and three other ice creams:
Black liquorice ice cream was the favourite of the liquorice lovers
Magical unicorn ice cream was the kids’ favourite, even the big kids (who have their licence), and
Strawberry yoghurt ice cream – “where is the recipe? Is it really that easy? Even I could do that!”
Still, it was the Raffaello ice cream that was the absolute favourite. I saw several eyes rolling into the backs of heads.
Although this raspberry Raffaello ice cream is a little finicky, it is delicious, unusual and absolutely worth the effort and is perfect on its own in Summer.
200g white chocolate
400 mL of coconut milk
2/3 cup of sugar
pinch of salt
5 egg yolks
2 cups of heavy cream
1 cup of raspberries
1/4 cup castor sugar
A good squeeze of lemon juice
12 Raffaello balls
Desiccated coconut to garnish, if desired
White-chocolate and coconut ice cream (AKA Raffaello ice cream)
Melt the chocolate using your preferred method.
Separate your eggs and whisk the yolks in a heatproof bowl until they are pale and start to thicken.
Pour coconut milk, sugar and salt into a saucepan and heat over medium heat until it starts to steam. Do not bring to the boil! Remove from the heat and allow to cool.
While beating the egg yolks, add 1/2 a ladle of the warm coconut milk mixture. When it is fully combined, continue to add the coconut milk mixture ladle-by-ladle until all of the coconut milk is combined with the eggs. Don’t combine them too quickly or the eggs might scramble.
Return the egg and coconut milk mixture to the saucepan and heat on medium heat, stirring continuously, until it starts to thicken and becomes a custard. Normally this is when the mixture coats the back of a spoon and leaves a stripe when you wipe it with your finger.
Add the melted chocolate and stir well. Allow to cool.
Whip the cream into the chocolate and custard.
While it is cooling, place the raspberries, castor sugar and lemon in another saucepan and warm over medium heat until the sugar dissolves and the raspberries soften. Squash the raspberries with a spoon.
Place a fine-mesh strainer over a deep bowl. Pour the raspberries into the strainer and sieve to separate the seeds from the juice, using a spoon or spatula to help push the juice through the sieve.
Transfer the raspberry juice back to the saucepan and heat over low heat until it thickens a little.
Pull it all together
Pour into your ice cream maker and prepare according to manufacturer instructions. If you do not have an ice cream maker, pour the mixture into a freezer container and place in the freezer. Remove after an hour and then every 30 minutes thereafter (approximately) to mix well to remove lumps. Continue to do this until the right consistency is reached.
Roughly chop the Raffaello.
When the ice cream is set (just before you take it out of the ice cream maker or after 1 1/2 – 2 hours in the freezer), add the raspberry syrup and the chopped Raffaello and mix to combine.
Garnish with desiccated coconut if desired.
This recipe is quite easy, but a little finicky. The most difficult part is adding the warm coconut milk mixture to the eggs without scrambling them. Go slowly and all will be fine!