Black Raspberry Chip Custard

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

  1. Wisk together egg yolks, sugar and a pinch of salt in a large bowl
  2. Heat the cream, milk and vanilla in a medium saucepan using medium heat.
  3. Remove from heat once you see steam rising from the surface. Don't bring mixture to a boil.
  4. Let steep for 5 to 10 mins
  5. Prepare an ice bath
  6. Using a laddle, add half of the dairy to the egg mixture slowly while wisking with your other hand
  7. Pour the egg-dairy mixture back into the saucepan with the remaining dairy
  8. Warm using low heat while stirring constantly until the mixture thickens enough that it doesn't run back together when separated on the spoon
  9. Remove from heat and strain using a fine mesh strainer
  10. Place mixture in the ice bath and stir until cool to the touch, refrigerate over night

Ice cream

  1. Add the custard base to the ice cream machine and churn until consistency of soft soft serve
  2. Lightly sugar the berries (1tbsp per cup), and let rest while the custard is churning
  3. About five minutes before the ice cream is ready, add the berries, liquid and the chocolate chuncks
  4. 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: