Raspberry Chocolate Chip Frozen Custard
What memories or images do summer conjure for you? For me I think of the first hot day, when as a child I kicked off my shoes and dug my bare toes into the rich dark earth of the back yard. I think of the smell of thunder and lightning in the air just before it breaks over the prairie in the night. I also think of the whirring-screeching noise the ice cream freezer would make when Mom made home ice cream. I still go barefoot as often as I can, and go outside to smell the air and watch the lightning when a storm rolls across the sky. The ice cream isn’t as difficult to conjure as the thunderstorms and the flavor is a big hit with Mom. Note: I apologize for the lack of photos for each step, but I was trying to cook 5 items at once, so you’ll have to excuse me.
1 1/2 cups half and half
1 cup granulated sugar
1 Tbsp. vanilla extract
5 large egg yolks
1 1/2 cups heavy whipping cream
1 small box of fresh Raspberries, mashed
1 ½ cup mini morsel chocolate chips
Heat the half + half, sugar, and vanilla in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering – the mixture should coat the back of a metal spoon.
Beat the egg yolks until thick and pale, about 3 minutes. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs – if you pour it in too fast, your eggs will scramble… and no one wants Scrambled Egg Ice Cream.
Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, or possibly look very thickly frothy. Remove from heat when it begins to simmer.
Pour the now custard into a bowl with the heavy whipping cream, add the raspberry mash and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 2 hours or overnight. Or if you are impatient like me, stick it in the freezer for 30 minutes to an hour. Just be careful that edges don’t start to freeze. You’re just aiming to get the mixture to tepid or cool temperature so it will freeze more easily.
Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. If your ice cream freezer has a whole in the top, then scatter the chocolate in a handful at a time every 5 minutes. If your freezer doesn’t have a top opening, then scatter all the chocolate over the top of the mixture before you attach the lid (the idea is to keep all the chocolate from settling on the bottom.) Place mixture in an air tight container and place in freezer to harden for at least 8 hours. Or eat it immediately as soft serve, which is always my choice.
just try not to eat it all at once!
- 1 1/2 cups half and half
- 1 cup granulated sugar
- 1 Tbsp. vanilla extract
- 5 large egg yolks
- 1 1/2 cups heavy whipping cream
- 1 small box of fresh Raspberries, mashed
- 1 ½ cup mini morsel chocolate chips
- Heat the half + half, sugar, and vanilla in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering – the mixture should coat the back of a metal spoon.
- Beat the egg yolks until thick and pale, about 3 minutes. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs – if you pour it in too fast, your eggs will scramble… and no one wants Scrambled Egg Ice Cream.
- Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, or possibly look very thickly frothy. Remove from heat when it begins to simmer.
- Pour the now custard into a bowl with the heavy whipping cream, add the raspberry mash and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 2 hours or overnight. Or if you are impatient like me, stick it in the freezer for 30 minutes to an hour. Just be careful that edges don’t start to freeze. You’re just aiming to get the mixture to tepid or cool temperature so it will freeze more easily.
- Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. If your ice cream freezer has a whole in the top, then scatter the chocolate in a handful at a time every 5 minutes. If your freezer doesn’t have a top opening, then scatter all the chocolate over the top of the mixture before you attach the lid (the idea is to keep all the chocolate from settling on the bottom.) Place mixture in an air tight container and place in freezer to harden for at least 8 hours. Or eat it immediately as soft serve, which is always my choice
