For my birthday this year, my sweet mom and siblings gifted me an ice cream maker. I have plans to put it to good use as the temperature begins to rise over the next several months and my cravings for something cold and sweet rise along with it. Though it’s only February and still chilly here in California, I decided some ice cream churned with berries and chocolate was in order after sunny skies left me yearning for summer.
This recipe is fairly unfussy for an ice cream recipe, as it doesn’t call for tempering an egg yolk custard or chilling overnight. Simply throw everything into a bowl, crushing the berries a bit, and add hefty chunks of chocolate as it churns. Sweetened only by a few spoonfuls of raw honey along with the raspberries, it’s not overwhelming in any way, and dark chocolate adds both crunch and richness.
I hope you enjoy this scrumptious treat! I won’t blame you if you steal a few spoonfuls as it churns.
HONEY RASPBERRY ICE CREAM WITH CHOCOLATE CHUNKS
Makes 1 1/2 quart
- 2 cups heavy cream
- 1 1/2 cups milk (I used 2 percent)
- 1 cup raspberries
- 1/4 cup raw honey (you may add a spoonful or two more if your raspberries are more tart than sweet)
- 1 teaspoon vanilla
- Dark chocolate, chopped roughly into chunks (or chocolate chips), amounting to about 1/2 cup – you can add more or less to your liking.
Whisk together the heavy cream, milk, honey, and vanilla in a bowl until the honey has dissolved. Add the raspberries, slightly mashing them against the bottom of the bowl while you whisk them in, mixing until the cream mixture has turned slightly pink.
Pour into an ice cream maker, adding the chocolate slowly as the cream is churned. Churn for about 20 minutes, or until the ice cream has a soft serve consistency. Spoon into a freezer safe container, allowing to chill for about an hour or so before serving to help the ice cream firm up a bit.