If you would like to experiment with making ice cream, here are some recipes to get you started.
Recipe from "Choclatique" (Running Press, $27, 272 pages) by Ed Engoron.
1 1/2 cups heavy cream
2 tablespoons unsweetened high-quality cocoa powder
1 cup dark chocolate ganache (below)
2 1/2 cups whole milk, divided
1/2 cup granulated sugar
1/4 teaspoon salt
4 large egg yolks
1/2 teaspoon pure vanilla extract
1 cup red raspberry sauce (below)
In a medium saucepan, heat cream and cocoa powder over medium heat, whisking to ensure cocoa is fully absorbed. When cream bubbles around the edges, remove pan from heat and add dark chocolate ganache. Wait for 30 seconds and then stir until smooth and blended. Add 1 cup milk and stir to combine.
Return saucepan to the stove and stir in remaining 1 1/2 cups milk, sugar and salt. Heat mixture over medium heat, keeping milk at a simmer; do not let it boil over the sides of the pan.
Meanwhile, in a medium bowl, whisk egg yolks together. Slowly drizzle about 1/2 cup of warm milk into egg yolks, whisking constantly until combined.
Pour egg yolks into the saucepan and cook 3 to 5 minutes, stirring constantly with a wooden spoon to prevent eggs from cooking. Cook until custard is thick enough to coat back of the spoon. Pour custard through a fine-mesh sieve or strainer into a bowl. Add vanilla and stir to combine. Cover surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate custard at least 4 hours. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Swirl in 1 cup of room-temperature red raspberry sauce. It should marble through the ice cream. Transfer ice cream to an airtight container and freeze at least 4 hours to harden. Remove ice cream from freezer 10 to 15 minutes before serving to soften.
Dark chocolate ganache
Makes about 2 pounds ganache
1 1/4 cups water
2/3 cup light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
1 1/4 pounds bittersweet chocolate, coarsely chopped
1 1/4 teaspoons chocolate extract
In a large, heavy saucepan, bring water, corn syrup, cocoa powder and salt to a boil over medium-high heat. Whisk until blended. Remove pan from heat.
Immediately add bittersweet chocolate and chocolate extract to pan and whisk until smooth. Set aside about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
When cool, transfer ganache to a rigid plastic or glass container, cover, date and refrigerate for up to three months.
Red raspberry sauce
Makes 4 cups
4 pounds frozen raspberries, thawed
3 cups granulated sugar
1/3 cup freshly squeezed lemon juice
2 tablespoons grated lemon zest
In a medium saucepan, bring raspberries and their juices, sugar, lemon juice and lemon zest to a simmer over low heat until thickened, 10 to 15 minutes, stirring often to prevent scorching.
Using an immersion blender, purée sauce for about 1 minute until smooth. Strain sauce through a fine-mesh sieve into a bowl and let cool to room temperature. Use immediately or transfer to a tightly covered container and refrigerate for up to two weeks. The sauce will keep in the freezer for up to two months. Stir sauce well before serving.