Happy April! There are many exciting happenings over here at Scoop Adventures, starting with a wonderful announcement..drum roll… I am officially authoring an Ice Cream Cookbook! Whoohoo! Work on the cookbook and recipes has already begun, and I am so excited for this opportunity. Keep an eye out for more details about the cookbook in the coming months.
In other exciting news, last week my husband and I (and our two kitties) made the move back to the North. Getting settled in beautiful Annapolis, Maryland has been pretty easy, but I just wish the boxes would unpack themselves! The good news is the ice cream maker is finally unpacked, so I delved into making my first ice cream in our new home – Black Raspberry Chip.
Black Raspberry is one of my favorite classic ice cream flavors, so I wondered why I had never made it. And then I remembered – black raspberries are not easy to find, especially when they are not in season (which only lasts about three weeks). I set about traversing my new hometown to find fresh or frozen black raspberries, and sadly there were none to be found.
A quick aside: Black raspberries and blackberries are not the same thing. They are related (in the same genus) but different berries with different tastes. Beware – many grocery store workers do not know the difference.
After failing to find the fruit and imagining that many other people across the US would have a difficult time finding black raspberries as well, I decided to use the next best thing – Jam! Jam is great ingredient to use in a pinch because it is easier to find and still embodies most of the fresh fruit taste. The last resort subsitution paid off! I added my favorite dark chocolate via the stracciatella method and danced a happy dance. So good (and my husband’s new favorite). Enjoy!
Black Raspberry Chip Ice Cream
Makes 1 quart
Buy the best quality black raspberry jam you can find, preferably sweetened with fruit juice instead of additional sugar. I used St. Dalfour Black Raspberry Conserves. If you use a jam or preserves with added sugar, be aware that the ice cream may taste too sweet. Consider cutting back on the sugar a bit or adding more lemon juice.
3/4 cup whole milk
1/2 cup sugar
2 cups heavy cream
10 ounces black raspberry jam or preserves
Pinch of salt
1 Tablespoon lemon juice
3 ounces dark chocolate
Combine whole milk and sugar in a blender and blend until sugar is dissolved. Add remaining ingredients to the blender and pulse until combined. If you used a jam or preserves with seeds, set a sieve over a medium bowl and push ice cream base through the sieve to remove the seeds. Place ice cream base in the refrigerator and chill until completely cold, about 1 to 2 hours.
Once chilled, pour base into an ice cream maker and freeze according to the manufacturer’s instructions. When ice cream is near completion (about 5 minutes before end of churning), use a double boiler to melt dark chocolate until completely smooth. Transfer melted chocolate to a small ziploc bag. Keep warm.
Near the end of churning (when ice cream has just begun to pull away from the sides of the canister), cut a small hole in the corner of the chocolate bag and slowly drizzle a small stream of warm chocolate into the churning ice cream. If the ice cream isn’t moving very well, the chocolate may be getting caught on the dasher, so move the ice cream away from the dasher using a spoon.* Complete churning and transfer to a freezer-safe container. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.
*If you have trouble with the drizzle method (or the opening of your ice cream maker is too small) you can also alternate layers of drizzled chocolate with finished ice cream as you scoop it into a container (don’t stir or it will combine and look muddy).