Homemade Raspberry Ice Cream Cake with Chocolate Crumb Crust
- 6 egg yolks
- 1/2 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon of salt
- 2 cups frozen raspberries, defrosted
- 2 teaspoons vanilla extract
- 1 1/2 cups (about 7.5 ounces) all-purpose flour
- 3/4 cup best quality unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened, plus 3 tablespoons, melted
- 3/4 cup (about 5 ounces) sugar
- 3 tablespoons whole milk
- 2 teaspoons vanilla extract
- This recipe is vegetarian
- Produce
- Raspberries, frozen (2 cups)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Baking soda (1/4 teaspoon)
- Cocoa powder, best quality unsweetened (3/4 cup)
- Salt (1/2 teaspoon)
- Sugar (1 1/4 cup)
- Vanilla (4 teaspoons)
- Dairy
- Butter, unsalted (14 tablespoons)
- Heavy cream (2 cups)
- Whole milk (1 3/16 cup)
- Refrigerated
- Egg yolks (6)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 20, 2012 (7 months ago).
124 people saved this recipe.
