Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Black Raspberry Chip Ice Cream
Getting reviews...
- Level: Intermediate
- Total: 2 hr 30 min (plus freezing)
- Active: 30 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 278
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 138 mg
- Sodium
- 36 mg
Black raspberry ice cream is an absolute summer classic throughout New England. It is a vibrant purple treat with tart berry flavor and richness from the smooth sweet cream base, and it's loaded with crunchy dark chocolate chips. Black raspberries are usually only available fresh in the summer months, but high-quality frozen ones can be found year-round, making it possible to have this summer favorite any time of the year.
- Level: Intermediate
- Total: 2 hr 30 min (plus freezing)
- Active: 30 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 278
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 138 mg
- Sodium
- 36 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
an ice cream maker- Combine 2 1/2 cups heavy cream, the milk and vanilla in a medium saucepan. Heat over medium heat until steaming and just below a simmer, 3 to 5 minutes. Remove from the heat.
- Whisk the egg yolks, sugar and salt in a medium bowl. Ladle one-quarter of the hot cream mixture into the egg mixture and whisk to combine. Ladle in another one-quarter of the cream mixture and whisk to combine, then pour everything back into the saucepan.
- Nest a medium metal bowl in a large bowl of ice water. Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon in a figure eight motion, until slightly thickened and the mixture coats the back of the spoon (it should register 180 degrees F on an instant-read thermometer), 6 to 8 minutes. If the mixture comes close to a simmer, remove the saucepan from the heat, stirring continuously, reduce the heat to medium-low and return to the heat; you do not want the custard to thicken too quickly or the eggs to scramble. Immediately strain through a fine-mesh sieve into the prepared bowl in the ice bath. Stir occasionally until the custard is cool, about 1 hour.
- Meanwhile, put the black raspberries and remaining 1/2 cup heavy cream in a blender and blend until smooth, about 1 minute. Pass the berry puree through a fine-mesh sieve into another bowl, pressing with a rubber spatula. Whisk the puree into the cooled custard. Cover and refrigerate until very cold, at least 1 hour and up to overnight.
- Place a metal loaf pan in the freezer to chill. When ready to churn, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it’s the consistency of soft serve, 30 to 35 minutes. Meanwhile, transfer the chopped chocolate to a fine-mesh sieve and shake to remove any powder. Sprinkle the chocolate into the ice cream maker during the last few seconds of churning. Scrape into the chilled loaf pan. Press plastic wrap directly onto the surface and freeze until firm, 3 to 4 hours.
