Fresh Raspberry and Brownie Chunk Ice Cream
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Additional Time
2 hrs
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Total Time
3 hrs 5 mins
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Course
Dessert
Fresh Raspberry and Brownie Chunk Ice Cream
Description
Fresh Raspberry and Brownie Chunk Ice Cream begins by warming milk, sugar, cream, and salt until sugar dissolves, then carefully tempering the egg yolks before cooking the mixture into a thick custard. After straining and chilling, vanilla is added for aroma. The custard is churned to a soft firmness, folding in fresh raspberries and fudgy brownie chunks that provide texture contrast and bursts of flavor throughout the creamy ice cream.
The ice cream delivers a balance of sweet creaminess with the bright tartness of raspberries and rich chocolate notes from the brownie pieces. This dessert works well as a refreshing summer treat or a decadent finish to a meal.
Once prepared, the ice cream should be thoroughly chilled before churning for best texture. Individual ingredients like fresh berries and brownies are folded in gently to maintain their shape and flavor.
Ingredients
- 1 c. milk whole
- ¾ c. sugar
- 2 c. heavy cream divided
- pinch salt
- 6 egg large yolks
- 2 tsp. vanilla extract pure
- 12 oz. raspberry fresh; brand Driscoll's
- 1-1/2 c. brownie chunks about 1/2" in size, fudgy
Instructions
- Prepare an ice bath by adding a good amount of ice cubes to a large bowl and then adding some cold water. Set aside.
- Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Stir until thoroughly warmed and sugar dissolves. Remove pan from heat.
- Add remaining 1 cup of cream to a large bowl. Set a mesh strainer over the top of the bowl and set aside.
- In a medium bowl, whisk the egg yolks. Slowly pour the warmed mixture into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan and place over medium heat. Stir the mixture constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. It's now a custard. Pour the custard through the strainer and stir it into the cream. Add the vanilla and then set the bowl in the prepared ice bath. Stir the custard until it is no longer warm. Then place the custard in the refrigerator to chill thoroughly, at least a few hours or overnight.
- Pour custard into your ice cream maker and freeze according to manufacturer's instructions, until you reach a stiff soft serve consistency.
- Spread half of the ice cream into the bottom of a container. I like to use a 4" x 8" bread pan that is about 3" tall. Quickly sprinkle with half the raspberries and half the brownie chunks. And then add the remaining ice cream in smallish dollops, spreading as best you can. Sprinkle remaining raspberries and brownie chunks over the top. Cover pan and freeze until firm. A couple hours in the freezer will give you a softly frozen consistency, while an overnight freeze will give you a fully frozen ice cream.
Notes
- This ice cream features fresh raspberries that add brightness and fudge brownie pieces approximately ½ inch in size for texture contrast.
- Chill the custard thoroughly before churning to ensure the best texture.
- Use pure vanilla extract to enhance the custard's flavor.
User Reviews
Overall Rating
5
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