Ice Cream, Sorbet, and Frozen Desserts

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Raspberry and White Wine Ice

Purée berries in food processor and press through fine sieve once or twice to remove the seeds. Discard seeds and chill remaining purée. Heat sugar and water in a saucepan. Bring to boil; let boil for 3 minutes. Remove from heat and add in wine and cassis. Cool at room temperature then chill thoroughly in cooler. Stir in the purée and freeze according to manufacturer's suggestions. Transfer to airtight container and freeze.

Source 2.

Chocolate Velvet Ice Cream

In heavy saucepan, whisk together sugar and cocoa and add in cream and milk. Bring mixture just to a boil, stirring to smooth, and temper into beaten yolks. Add back into pan and cook custard over medium-low heat until mixture reaches 170°F. Remove from heat and add in the chopped chocolate. Whisk until melted. Pour through fine sieve into clean bowl set over ice. Cool then chill several hours in refrigerator. Transfer chocolate custard to mixing bowl and beat just until mixture is thick and fluffy, then process in ice cream maker according to manufacturer's suggestions. Transfer to airtight container and freeze.

Source 75.