The count down has begun! In less than a month, I will be turning the big 3-0!
I had been trying to think of something fun to do to celebrate the milestone. Since ice cream is my favorite food, I decided that over the next month, I will make 30 flavors of homemade ice cream. On my birthday, we’re going to have homemade pizza and do an ice cream tasting to rate our favorites.
I’m taking suggestions for flavors. My favorite is plain old chocolate and though a little texture is okay, I don’t like too much stuff in my ice cream (Ben and Jerry’s is way too much for me). However, I definitely want to be creative with the flavors I try. Let me know if you have any ideas!
#30 – Raspberry Ice Cream with Dark Chocolate Bits
adapted from David Lebovitz’s vanilla ice cream
- 1 cup whole milk
- 2 cups heavy cream
- 1 1/4 cup sugar
- pinch of salt
- 5 egg yolks
- 1 teaspoon vanilla extract
- 2 cups raspberries
- 1 – 3 to 4 ounce dark chocolate bar
In a medium saucepan, heat the milk, cream, sugar and salt over medium heat until the sugar dissolves. Don’t allow the mixture to boil.
In a medium bowl, beat the egg yolks. Temper the eggs by slowly whisking a small amount of the hot cream mixture into them. Continue to whisk, adding more of the cream.
Once the yolk mixture is warm, whisk it into the cream mixture in the saucepan. Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Don’t allow it to boil.
Remove the mixture from the heat and add the vanilla extract. Refrigerate the mixture until it’s completely chilled (several hours or overnight). Meanwhile, use a vegetable peeler to make chocolate shavings from the chocolate bar.
Freeze the ice cream in an ice cream maker. Add the berries and chocolate shavings at the end of the freezing process.