I think Ohio must have been working on perfecting ice cream for the past several years. Because every time I go to see my sister or friends in Ohio, I am eating it at Jeni’s or Graeter’s or one of the myriads of other delicious ice cream stores. One of the favorites from Graeter’s is their black raspberry chocolate chip, so when I started to make ice cream this summer, I was searching for copycat recipes and found this one from the Last Ingredient website. I also had not yet made a recipe using egg yolks and decided it was time to do that. This one was okay, but not great. The flavor tastes fine, but the consistency of it didn’t scoop as nicely as other recipes I had made. I’m not convinced I want to stick with egg-based ice creams when the cream cheese base has worked so well for me.
Black Raspberry Chocolate Chip Ice Cream
Makes about 1-1/2 quarts
10 ounces raspberries, fresh or frozen (partially thawed)
10 ounces blackberries, fresh or frozen (partially thawed)
1 cup whole milk
6 egg yolks
2 cups heavy cream
3/4 cups granulated sugar
Pinch of salt
1 teaspoon vanilla extract
1 cup roughly chopped bittersweet chocolate
Puree the raspberries and blackberries in a blender.
Pour the milk into a large bowl and set aside.
Whisk the yolks in a small bowl.
In a large saucepan over medium heat, simmer the heavy cream, sugar, and salt until the sugar dissolves. Slowly whisk half the cream mixture into the egg yolks and then pour it back into the saucepan. Stir continuously until the mixture thickens enough to coat the back of a wooden spoon.
Pour the cream mixture followed by the berry puree through a fine mesh strainer into the bowl with the milk. Add the vanilla extract and stir to combine.
Cool the mixture over an ice bath and refrigerate until cooled completely.
Churn in an ice cream maker following the manufacturer’s instructions. Stir in the chopped chocolate. Freeze the ice cream in an airtight container and allow it to harden before serving.