Chocolate Truffle Ice-cream with Lemon Coulis

We stood in Quidee’s kitchen, melted ice-cream dripping from our chins, giggling like little girls. We were having a grown-up ice-cream party. We had finished our little respectably sized dishes of deliciousness, but we just kept going back for more. Not wanting to waste a drop.chocolate-ice-cream

This ice-cream is a chocolate lovers dream. It’s everything! So rich and chocolatey it blows the mind. The texture is also a thing of beauty; soft enough to scoop but almost fudgy. And the lemon coulis, well lets just call Quidee an evil genius. I thought the combination sounded a little odd. Sweet rich chocolate and bright tangy lemon didn’t seem like a natural pair. But wow! The two together are incredible. This is a dessert people will talk about!

Chocolate Truffle Ice-cream with Lemon Coulis

This recipe makes about 5 cups of ice cream and 2 cups of coulis and takes 30 to 45 minutes to prepare, not including chilling time.IMG_0843

Chocolate Truffle Ice-cream Ingredients:

6 oz. Bitter-Sweet Chocolate
¼ cup Cocoa Powder
1/2 cup Sugar
3 Egg Yolks (Room Temperature)
1 ½ cups Heavy Cream
1 cup Whole Milk


1 tbsp. + 1 tsp. Cornstarch
1 cup Sugar
1 cup Water
2/3 cup Lemon Juice
1 tsp. Lemon Extract
5 tbsp. Butter


  • To Prepare the Ice-cream;
    • With an electric mixer, blend the eggs and sugar together on medium speed.
    • Heat the milk and cocoa powder in a pot for 2 to 3 minutes, stirring continuously. Until hot but not to boiling.
    • While still beating on medium speed, very slowly add the hot milk mixture. Pour very slowly so as not to scramble the egg yolks
    • Once combined, return the mixture to the pot. Heat on low, stirring continuously until the custard has thickened and is just about to reach a boil. Don’t allow it to reach boil.
    • Remove the custard from the heat, strain through a sieve and set aside.IMG_0846
    • Grate the chocolate into a mixing bowl.
    • In a pot heat the cream just to a boil.
    • Pour the hot cream over the chocolate and whisk until smooth.
    • Combine the custard and the melted chocolate mixture and whisk until smooth.
    • Cover and chill overnight.
    • Pour the mixture into the freeze chamber of your ice cream maker and churn as per your unit’s individual instructions.
    • Transfer to a freezer safe container and store in the freezer for up to two weeks.IMG_3980
  • To Prepare the Lemon Coulis:
    • Prepare a double boiler, or bring a pot of water to a boil, placing a shatterproof bowl on top.
    • Dice or shred the cold butter.
    • In a mixing bowl, whisk together all the ingredients except the butter. Whisk until smooth.
    • Add the mixture and the butter to the bowl of the double boiler.
    • Whisk continuously, until the butter has completely melted, and the mixture has thickened. About 10 to 12 minutes.
    • Remove from the heat and cool.lemonsauce



6 Comments Add yours

  1. Megala says:

    Fantastic dessert! Thanks for sharing the recipe!


  2. Looks so yummy. I love the sound of that lemon coulis (:

    Liked by 1 person

  3. Wonderful blog ladies. Thanks for following.


    1. Thanks !We also love your work !

      Liked by 1 person

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