We were in the mood to make ice cream, but the creative juices really weren’t flowing much this week if I am being honest. I guess it’s just holiday fatigue. Today’s ice cream is therefore not the most unique, crazy flavor. That being said, it is still crazy delicious. Just some basic flavors that you don’t often find together in ice cream, but together they make a delicious frozen treat with the smoothness of the chocolate and the little bit of tart from the berries.
The key to adding pretty much anything to ice cream is to reduce out as much liquid as possible. The fruit in here is no exception. You have to cook the fruit/sugar mixture together over heat for a bit to make sure you get out as much water as possible. It leaves a jelly like substance that will scoop wonderfully and not freeze icy. Plus, it makes your ice cream look beautiful!
Simple, but “berry” good!
- Vanilla Base
1 cup heavy cream
1 cup whole milk
3/4 cup sugar
2 large eggs
1 Tbs vanilla extract
- Berry Swirl
2 cups berries, any kind (we did raspberries and strawberries)
1 cup sugar
- Brownie Mix In
Your favorite brownie recipe, baked and cooled (I actually use this brownie pudding recipe. It is perfection in ice cream)
- Prep your brownies according to the recipe you desire. Allow them to cool completely before you need to add them to the ice cream.
- Fruit Swirl
- Wash the fruit and pat dry (If you are using strawberries, hull them or chop off the tops). Add the fruit and sugar to a small sauce pan and put it over medium heat.
- Mash the berries with a masher and stir them with the sugar. Once the berries are thoroughly mashed and the mixture comes to a boil, allow the berries to simmer for about 10 minutes, stirring occasionally. The fruit should thicken a bit in that time.
- Allow the mixture to cool while you make the ice cream. Once it is completely cool, it will have thickened quite a bit and will be almost the consistence of jam.
- Vanilla Base
- Heat the 1 cup heavy whipping cream and 1 cup milk on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
- While the cream is still heating, slowly add the 3/4 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
- After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs.
- Pour the entire mixture back into the medium saucepan and heat it to 170° F.
- Now pour the mixture back into the mixing bowl. Cover and chill for 1 hour or up to 3 hours.
- Add the vanilla and salt right before adding it to the ice cream maker. When ready, make in your ice cream maker based on the maker’s instructions.
- During the last 5-10 minutes in the ice cream maker, chop or break up the brownies into small chunks and add them to the ice cream. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
- Add a layer to the container of your choice. Top that layer with the reduced fruit. Add more ice cream, then top with another layer of fruit. Keep repeating until you have added all of the ice cream.
- Move the ice cream to the freezer until hardened (about 4 hours).