Raspberry Ice Cream Recipe

Outrageous or Outrageously Delicious?

It was Sunday, and I was thinking of ice cream (I seem to think about ice cream a lot). I had the urge to experiment with frozen yogurt (maybe next week) but also felt like making something strawberry. After the fabulous success of the Chocolate Fudge Ripple Ice Cream last week, I was feeling empowered enough to try my hand at making a perfect strawberry ice cream. However, we didn't have strawberries: we had raspberries, and I felt like improvising.

After some research, I decided to combine a few different recipes and experiment with Ben & Jerry's style ice cream - made with raw eggs. It turns out there's a lot of controversy regarding raw eggs in ice cream! I checked out these links for their views on raw eggs: The Garden Web, Chow, and Serious Eats. Ultimately I decided to go for it, because what's the worst that could happen? A horrible bout of food poisoning? I figured I would test-try a bowl before poisoning anyone.

Raspberry Ice Cream Recipe

2 cups frozen raspberries

1 Tbsp lemon juice

2 large eggs

3/4 + 1/4 cup granulated sugar

3/4 cup milk

1 1/4 cup heavy whipping cream

Mix together raspberries, lemon juice and 1/4 cup sugar in a bowl and set aside.

In a large mixing bowl, beat eggs until light and frothy. Slowly add 3/4 cup sugar and beat for several minutes, add vanilla and milk. Pour mixture into ice cream maker (mine uses a pre-frozen mixing container). Turn on the ice cream maker, let partially freeze for a few minutes, pour in cream. Keep the ice cream maker running for another ten minutes or so - mixture should be half frozen. Slowly add raspberry mixture to ice cream maker - the rotating action of the bowl should mix them in evenly and leave some raspberries whole. 

Pour into plastic storage container and leave in freezer for twelve hours or overnight until fully frozen. 

Verdict: creamy, delicious raspberry ice cream. Very fun, tart flavour. While I never got around to having the family test-taste it, S and I didn't get food poisoning from the raw eggs. Would I do it again? Definitely. I may have to try lemon ice cream next....

Chocolate Fudge Ripple Ice Cream

It's midnight and what are you doing? Normal people are sleeping (I just wish I could sleep!) I, however, am standing in the middle of a chocolate covered kitchen, trying to remember how to work the ice cream maker I found in the basement. 

S's favourite food is ice cream. After finding my ice cream maker (a very exciting birthday present for 19-year old me) hiding in a dusty box in the basement, I decided I should spend some time creating the quintessentially perfect chocolate ice cream. I haven't been doing much wedding planning lately, so making fabulous ice cream seems like a good solution.

I may have succeeded. 

The worst thing about this ice cream is that it is perhaps too creamy. Slightly too delicious. So yummy, in fact, that it was difficult to eat more than a very small bowl at a time.

Chocolate Fudge Ripple Ice Cream

Creamy, Delicious Chocolate Ice Cream Recipe

1/2 cup sugar

1 cup milk

Dash of Salt

1 1/2 Tbsp Unsweetened Cocoa Powder

3 Egg Yolks, lightly beaten

1/2 cup + 3/4 cup whipping cream

1/3 cup semi-sweet chocolate chips

1 Tsp Vanilla Extract

Mix together sugar, milk, salt and cocoa powder in a saucepan and heat at medium-low heat. Stir often. Beat together egg yolks in a separate bowl. Slowly add about 1/2 cup of hot milk mixture, stirring vigorously. Gradually add eggs back to saucepan. Heat and stir, slowly adding 1/2 cup of whipping cream. Stir frequently until mixture is thickened, but be careful not to let it boil!

Once mixture is thickened, remove from heat and add the chocolate chips to the hot mixture. Stir until chocolate is completely dissolved. Store in refrigerator until cool, at least four hours or overnight. Once  completely cool, stir in remainder of whipping cream and teaspoon of vanilla. 

(while your ice cream mixture is cooling, you have plenty of time to make the fudge ripple component)

Fudge Ripple Recipe

1/2 cup sugar

1/3 cup light corn syrup

1/2 cup water

6 Tbsp Unsweetened Cocoa Powder

1/2 Tsp Vanilla Extract

Mix together sugar, corn syrup, water and cocoa powder in saucepan. Heat over medium heat until bubbling, stirring constantly. Continue to cook at a low boil for 3-4 minutes. Stir often. Remove from heat, stir in vanilla, and cool thoroughly. 

Once both mixtures are cool, pour ice cream mixture into ice cream maker and follow manufacturer's instructions. Mine took approximately twenty-five minutes to freeze sufficiently. The ice cream mixture should be like a very thick, partially frozen soup. 

Ice Cream Maker

Use a large spoon to layer partially frozen ice cream mixture and cooled fudge mixture together in a plastic tupperware for freezer storage. Place container in freezer for 8 hours or overnight. 

Yum!