Happy Memorial Day Weekend, everyone!!
I hope you are having a wonderful holiday weekend surrounded by family and friends and good food!
Memorial Day has always been a day that we celebrate/remember the men and women who have put their lives on the line to protect the freedoms we hold so dear, but it is also the (un)official start of summertime. And for me, summertime is all about bare feet, sitting on the front stoop after a long day’s work, and eating ice cream.
My ice cream obsession?
Raspberry Chip.
Confession? I thought that this was the weirdest ice cream combo EVER but after my mom bought Talenti Black Raspberry Gelato two years ago, I was hooked. So long Chocolate Chip Cookie Dough, Raspberry Chip is now the freezer favorite!
(JK, I’m an equal opportunity ice cream eater!)
What I love about this recipe is that it is no-churn and is made in your food processor. I got the methodology from The View From The Great Island blog and I am now in love with it. I can make ice cream a lot faster now since I don’t have to remember to put the bowl of the ice cream maker in the freezer.
It starts with the ice cream base.
In a saucepan, combine 2 cups heavy whipping cream and some granulated sugar. Heat the mixture over medium-low heat until the sugar is completely dissolved.
Add in some skim milk.
And some vanilla extract.
I let the base cool down and then poured it a plastic zip-top baggie… For ease of pouring, I placed the bag into a tall measuring cup (from PW’s home collection – how cute!) and then poured the base into the baggie. Then all I needed to do was remove the baggie, squeeze out all the air and lay it flat.
I put the sealed baggie onto a cookie sheet before sticking it into the freezer… just in case it split open. Because ice cream base spilt onto the bottom of my freezer is NOT awesome.
I let the base freeze overnight. I found that the mixture did not freeze solid (like the original recipe) so this next step took a bit of maneuvering.
Using a pair of kitchen shears (or cleas scissors), cut open the front panel of the baggie. Then, using a butter knife, quickly cut the frozen base into large chunks and toss them into the bowl of a food processor fitted with a steel blade. Turn the food processor on and blend until the mixture turns into the consistency of ice cream. When the ice cream has just formed, add in some raspberry puree (frozen raspberries blended until smooth) and continue to blend until combined.
THAT COLOR.
I tossed in some dark chocolate chip chunks and pulsed the mixture until just combined.
Pour the ice cream into a parchment paper-lined loaf pan…
… and garnish with additional chocolate chunks. Pop the pan into the freezer and freeze until solid (4 hours to overnight).
Then dig in.
Summertime at its best!
So kiddos, what’s your favorite ice cream flavor?
Your ice cream makin’ friend,
Catherine
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 cup skim milk
- 2 teaspoons vanilla extract
- 12oz frozen raspberries
- 4oz dark chocolate, chopped
- In a saucepan set over medium-low heat, combine sugar and heavy cream and stir until the sugar dissolves (about 2 minutes).
- Add in the skim milk and vanilla extract and stir to combine. Allow the mixture to cool before transferring to a large zip-top baggie. For ease of transfer, place baggie into a tall container to help keep it open while transferring the ice cream base. Press as much air out of the baggie as possible and lay flat on a rimmed baking sheet. Freeze the ice cream base for at least four hours, but overnight is best!
- Before making the ice cream, whip up the raspberry puree. In the bowl of a food processor fitted with a steel blade, add in frozen raspberries and blend until smooth. Transfer the puree to another bowl.
- Carefully cut the ice cream base into large pieces and place them into the bowl of a food processor fitted with a steel blade. Blend the base until creamy.
- Add in the raspberry puree and blend until combine. Add in the dark chocolate and pulse 2-3 times to combine.
- Pour the finished ice cream into a parchment paper-lined loaf pan, smooth out the top, and garnish with extra chocolate. Freeze for 3-4 hours then enjoy!
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