Black Raspberry Chocolate Chip Ice Cream
The Black Raspberry Chocolate Chip Ice Cream Recipe is a delightful frozen treat that combines the rich flavors of black raspberries and chocolate chips.
Equipment
- Ice cream maker
- Blender or food processor
- Medium-sized mixing bowl
- Large mixing bowl
- fine mesh sieve
Ingredients
- 10 ounces raspberries partially thawed fresh or frozen
- 10 ounces blackberries partially thawed fresh or frozen
- 1 cup whole milk
- 1 tsp lemon juice
- 6 egg yolks
- 2 cups heavy cream
- 3/4 cups granulated sugar
- ½ tsp Kosher salt
- 1 teaspoon vanilla extract
- 1 chocolate finely chopped - semi sweet or dark
Instructions
Prepare the berries:
- a. Rinse the fresh raspberries and blackberries under cold water.
- b. If using frozen berries, partially thaw them to room temperature.
- c. Pat the berries dry with paper towels.
Blend the berries:
- a. In a blender or food processor, add the raspberries and blackberries.
- b. Puree the berries until smooth.
- c. Strain the berry puree through a fine-mesh sieve to remove seeds, if desired.
Combine milk and lemon juice:
- a. In a medium-sized mixing bowl, pour the whole milk.
- b. Add the teaspoon of lemon juice to the milk.
- c. Stir gently and let it sit for 5 minutes to create buttermilk.
Prepare the egg yolk mixture:
- a. In a separate large mixing bowl, whisk the egg yolks until smooth and creamy.
- b. Gradually add the granulated sugar to the egg yolks, whisking continuously until well combined.
- c. Slowly pour the buttermilk into the egg yolk mixture, stirring constantly.
Heat the custard base:
- a. Transfer the combined mixture to a saucepan.
- b. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Be careful not to let it boil.
Add the berry puree to the custard:
- a. Remove the saucepan from the heat.
- b. Gradually pour the berry puree into the custard base, stirring well to combine.
Chill the mixture:
- a. Cover the mixture with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
- b. Refrigerate the mixture for at least 2 hours or until completely chilled.
Stir in heavy cream and vanilla:
- a. In a separate bowl, whisk the heavy cream until soft peaks form.
- b. Gently fold the whipped cream into the chilled berry custard.
- c. Add the vanilla extract to the mixture, stirring gently to incorporate.
Add the chopped chocolate:
- a. Sprinkle the finely chopped semi-sweet or dark chocolate into the ice cream mixture.
- b. Gently fold the chocolate into the mixture, ensuring even distribution.
Freeze the ice cream:
- a. Pour the ice cream mixture into an ice cream maker.
- b. Churn the mixture according to the manufacturer's instructions until it reaches a thick and creamy consistency.
Transfer to a container:
- a. Scoop the churned ice cream into a lidded container.
- b. Smooth the surface of the ice cream with a spatula.
Freeze until firm:
- a. Place the lidded container in the freezer.
- b. Allow the ice cream to freeze for at least 4 hours or until firm.
Notes
For a smoother texture, ensure the berries are fully blended and strained.
Gradually add the sugar to the egg yolks to prevent lumps.
Keep an eye on the custard while cooking to avoid boiling and curdling.
Let the ice cream mixture chill adequately before churning for better consistency.
Fold the whipped cream gently to maintain the airiness.
Distribute the chopped chocolate evenly for balanced chocolate flavors.