This recipe is best made with fresh berries; the source recipe called for fresh strawberries.
Ingredients
- 2/3 cup sugar
- 6 egg yolks
- pinch of salt
- 2 1/4 heavy cream
- 3/4 whole milk
- 1/2 tsp vanilla extract
- 2 cups of berries
- 2/3 cup of dark chocolate chunks
Instructions
Vanilla Custard Base
- Wisk together egg yolks, sugar and a pinch of salt in a large bowl
- Heat the cream, milk and vanilla in a medium saucepan using medium heat.
- Remove from heat once you see steam rising from the surface. Don't bring mixture to a boil.
- Let steep for 5 to 10 mins
- Prepare an ice bath
- Using a laddle, add half of the dairy to the egg mixture slowly while wisking with your other hand
- Pour the egg-dairy mixture back into the saucepan with the remaining dairy
- Warm using low heat while stirring constantly until the mixture thickens enough that it doesn't run back together when separated on the spoon
- Remove from heat and strain using a fine mesh strainer
- Place mixture in the ice bath and stir until cool to the touch, refrigerate over night
Ice cream
- Add the custard base to the ice cream machine and churn until consistency of soft soft serve
- Lightly sugar the berries (1tbsp per cup), and let rest while the custard is churning
- About five minutes before the ice cream is ready, add the berries, liquid and the chocolate chuncks
- Freeze until firm
Notes
- The original author recomends chilling the custard base overnight in the refrigerator. Mixing the custard until is has the texture of softserve and then freezing for 4 hours
- Covering the ice cream directly with wax paper helps to prevent freezer burn
- The chocolate is optional
Source: