Have you ever heard of Dr. Bob’s Black Raspberry Chocolate Chip Ice Cream? I doubt it, because it was nearly impossible to find and I think it is now safe to say it has been discontinued. We bought it at Mollie Stone’s here in Marin two summers ago, and the last time I found it was over a year ago when I took a tour at the now-shuttered Scharffen Berger factory in Berkeley. Mollie Stone’s still carries some other varieties, but Mr. Penpen loved the raspberry flavor and was disappointed when it disappeared. So, of course, I did the logical thing and tried to make it for him myself last summer. It was my first attempt at custard-based ice cream, and the first try was an unmitigated disaster. I think I overcooked the custard, which ended up not mattering because I somehow lost control as I lifted the bowl of custard from the ice bath and it exploded all over the kitchen. Not only did I break my favorite bowl, but six cups of fresh raspberries down the drain is quite an expensive kitchen catastrophe.
I bought more raspberries and persevered the next day, with much better results. Amazing, actually. Since raspberries – regular, not black – are starting to be available at a reasonable price (Costco! They aren’t organic, but they are grown in the United States) and it’s warm out, I decided to make a batch last weekend. I used a recipe for raspberry ice cream from The Perfect Scoop and added chunks of chocolate.
Raspberry Chocolate Chunk Ice Cream, adapted from The Perfect Scoop by David Lebovitz
1 1/2 cups half-and-half (I used whole milk this time and it turned out great)
1 cup sugar
1 ½ cups heavy cream
4 large egg yolks
1 ½ cups strained raspberry puree (from approximately six cups of fresh or frozen raspberries)
1 tablespoon freshly squeezed lemon juice
1/3 cup chopped bittersweet chocolate
Blend the raspberries in a food processor, and then press the puree through a mesh strainer (note: this is a bit messy and I had to rinse the strainer a couple times in the process). Prepare an ice bath in a large bowl. Pour milk or half-and-half into a medium saucepan over medium-low heat to warm. Pour the cream in a large bowl and set a mesh strainer on top of the bowl. In a separate bowl, whisk the eggs and (still whisking) slowly pour the warmed milk over the yolks. Pour the egg yolk mixture back in the saucepan.
Using a heatproof spatula, keep stirring the egg yolk mixture over medium heat until the spatula is coated with the thickened mixture. (Note: The Perfect Scoop has a very helpful section on basic custard-making and also custard recovery.) Next, stir the custard into the cream after pouring through the mesh strainer, then add the lemon juice and raspberry puree, mixing until cool over the ice bath.
Chill the mixture thoroughly in the refrigerator, but in order to preserve the fresh raspberry taste, churn in your ice cream maker within four hours. Five minutes before it should be done according to the manufacturer’s instructions, add in the chocolate.
I bought more raspberries and persevered the next day, with much better results. Amazing, actually. Since raspberries – regular, not black – are starting to be available at a reasonable price (Costco! They aren’t organic, but they are grown in the United States) and it’s warm out, I decided to make a batch last weekend. I used a recipe for raspberry ice cream from The Perfect Scoop and added chunks of chocolate.
Raspberry Chocolate Chunk Ice Cream, adapted from The Perfect Scoop by David Lebovitz
1 1/2 cups half-and-half (I used whole milk this time and it turned out great)
1 cup sugar
1 ½ cups heavy cream
4 large egg yolks
1 ½ cups strained raspberry puree (from approximately six cups of fresh or frozen raspberries)
1 tablespoon freshly squeezed lemon juice
1/3 cup chopped bittersweet chocolate
Blend the raspberries in a food processor, and then press the puree through a mesh strainer (note: this is a bit messy and I had to rinse the strainer a couple times in the process). Prepare an ice bath in a large bowl. Pour milk or half-and-half into a medium saucepan over medium-low heat to warm. Pour the cream in a large bowl and set a mesh strainer on top of the bowl. In a separate bowl, whisk the eggs and (still whisking) slowly pour the warmed milk over the yolks. Pour the egg yolk mixture back in the saucepan.
Using a heatproof spatula, keep stirring the egg yolk mixture over medium heat until the spatula is coated with the thickened mixture. (Note: The Perfect Scoop has a very helpful section on basic custard-making and also custard recovery.) Next, stir the custard into the cream after pouring through the mesh strainer, then add the lemon juice and raspberry puree, mixing until cool over the ice bath.
Chill the mixture thoroughly in the refrigerator, but in order to preserve the fresh raspberry taste, churn in your ice cream maker within four hours. Five minutes before it should be done according to the manufacturer’s instructions, add in the chocolate.
6 comments:
That looks lovely! Perfect summery ice cream :)
Katie xox
Looks like your ice cream turned out fabulously!! I'm so glad the second try was the "charm." I hate it when thing explode in the kitchen, but I'm so glad you perservered!! Man oh man, does that ice cream look good!! (P.S. Molly Stones always has some good finds!)
Bah ha ha ha ha ha!
I'm sorry, I couldn't help myself with that picture of your kitchen!
I just bought an entire tray of raspberries from Costco this morning - but I'm sure I'll eat them all before long......
This looks so good! I really have to get that book. I've borrowed it from the library a couple of times but it's one that really needs to be in my collection. Sorry about that mess you suffered, what a loss, too!! But your final outcome looks divine.
Glad you didn't give up after the disaster. And a year later, here you are with ice cream perfection!
Your ice cream looks great! I've seen nothing but fabulous reviews of The Perfect Scoop. What an awful mess in your kitchen though. It's so frustrating to lose your hard work and then have to do all the cleanup too!
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