If you're a freak like I am, you stalk grocery store shelves and restaurant menus constantly looking for new inspiration and flavor combinations. Over the summer this most amazing sounding confection threw itself out of the freezer at me when I lingered for just a moment too long in front of the fancy ice cream section of the frozen aisle at my local Bi-Lo.
(Photo source: onsecondscoop.com)
Naturally, I let it come home with me and showed it who's who by eating it all. That night. Yes suhhh. After coming across a Chocolate-Raspberry Ice Cream recipe in The Perfect Scoop
Don't you love the descriptions on Publix brand items? I think the blackberries add a whole 'nother level of something special and unexpected to this ice cream, in addition to a beautiful ever-so-slightly rosy purple tinge to the rich milk chocolately darkness of this recipe that's so subtle the camera didn't capture it. They also do add the seediness that do come with eating blackberries, so if you're a seed hater you'll want to strain them out somehow, but all the ways I was going to suggest seem unnecessarily messy so maybe you just deal with the seeds. Call it texture.
Blackberry Chocolate Chip Ice Cream
Ingredients
- 1 ½ cups heavy whipping cream
- 5 tbsp cocoa powder
- ⅔ cup sugar
- 1 tsp vanilla extract
- 2 cups frozen blackberries
- ½ cup shaved chocolate bits
Instructions
- Whisk together the cream, cocoa, and sugar in a saucepan. Heat it until it comes to a boil, whisking frequently.
- Once it boils, remove from heat and add in vanilla and blackberries. Stir to mix.
- Cover and let stand for 10 minutes.
- Puree the mixture with an immersion (or regular) blender.
- Chill the mixture in the freezer for approximately 20 minutes, then freeze in your ice cream maker according to manufacturer’s directions.
- Once the mixture has started to thicken into ice cream, add the shaved chocolate bits a spoonful at a time so that they incorporate into the mixture without clumping.
- Let it ripen in the freezer for a few hours.