Raspberry & chocolate chunk ice cream
My afirst job was at @baskinrobbins. I was 14 years old, but I lied and said I was 15 (the legal working age). After 3 weeks they handed me a set of keys and made me the assistant manager. This was my dad’s favorite story and this surprises no one that knows me. Very bossy.
I ate so much ice cream while I worked there that I wouldn’t touch it for several years after. Thank goodness I got over that because really, what’s a life without AT LEAST 31 flavors?
Raspberry Chocolate Chunk Ice Cream. Get on board.
XO, km
THE DISH:
raspberry chocolate chunk ice cream | serves 2
THE STUFF:
1 pint raspberries
3/4 cup + 2 tsp sugar
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract
Pinch Kosher salt
4 oz bittersweet chocolate chunks
THE HOW-TO:
Put raspberries and 2 tsp sugar in saucepan and cook over low heat until saucy. Set aside to cool.
In a bowl, stir together 3/4 cup sugar, cream, milk, vanilla and salt until sugar dissolves. Pour cream mixture into ice cream maker and churn for 30 minutes. During last 5 minutes, add raspberries and chocolate. Transfer to freezer for at least 2 hours.
THE EXTRA
• use best ingredients for best results: organic cream and milk, fresh berries, high-quality chocolate
• my go-to chocolate is always @scharffenberger or @valrhonausa
• don’t strain the berries: totally unnecessary and you will get more flavor from adding all the pulp
• the trick to an ice cream maker is to make sure the bowl is very VERY cold and frozen solid. I leave mine in the freezer all summer long.