I’ve made many varieties of ice cream, but my favorite concoction so far has got to be this Raspberry Chocolate Truffle Ice Cream!
Jam: Over medium heat bring the raspberries and the honey to a simmer. If there's not enough liquid to create a simmer add a bit of water 1 tablespoon at a time. Simmer for about 5 minutes until the mixture is thick. Transfer to a blender or use an immersion blender to process until smooth.
*I like Vital Proteins or Great Lakes grass-fed gelatin!
Depending on how much swirl you want you can use as much or as little of the raspberry jam and ganache that you want. If you have leftover ganache simply chill it until firm and scoop out little balls to roll in cacao powder for truffles.