Taking a quick break to show some team spirit. We have loved watching the Olympics and cheering on all of our athletes! To make it a little more festive at our house, we knew what we needed to do. Make a themed ice cream, of course!
This one was so fun to make! It is a plum blue raspberry ice cream and a white chocolate ice cream swirled together with a ribbon of strawberry sauce. It is insanely delicious and beautiful to look at!
Team USA
If there was a medal for ice cream, this one might win gold!
Ingredients
- White Chocolate Base
4 egg yolks
1/4 cup powdered milk
1 cup sugar
1 cup whole milk
2 cups heavy cream
4 oz white chocolate, chopped
- Plum Blue Raspberry Base
4 egg yolks
1/4 cup powdered milk
1 cup sugar
1 cup whole milk
2 cups heavy cream
3 medium plums (yellow in the middle, not red)
2 Tbs sugar
1 tsp raspberry extract
1 Tbs blue spirulina (for color)
- Strawberry Sauce
2 cups strawberries, fresh or frozen
1 cup sugar
Directions
- White Chocolate Base
- Mix together the egg yolks, powdered milk, sugar, cream, and milk together. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
- Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
- Pour the hot mixture over the chopped white chocolate. Allow the mixture to sit for a few minutes to melt the chocolate.
- Give the chocolate a good stir, until all of the chocolate is melted and your base is smooth.
- Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
- Add the base to the ice cream machine and make based on the maker’s instructions. While it is churning, prepare the other base and strawberry sauce.
- When it is done, temporarily move it to an ice cream container or tupperware while the blue flavor churns.
- Plum Blue Raspberry Base
- Slice the plums (and peel if desired) Add the plums and the 2 tablespoons of sugar to a medium saucepan. Heat, mashing the plums down, to boiling. Boil for about 5 minutes to thicken. Remove from heat. Pour the syrup through a fine mesh strainer to remove the pulp/skin and and allow to cool.
- While that cools, Mix together the egg yolks, powdered milk, 1 cup sugar, cream, and milk together.
- Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
- Add the blue spirulina and mix with an immersion blender until the color is uniform. (You can use food coloring too, we just get a better color with blue spirulina).
- Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
- Add the base to the ice cream machine, along with the plum syrup and the raspberry extract. Adding the extract once the mixture is cooled ensures that, due to its high alcohol content, it doesn’t cook out. Make according to your ice cream makers instructions. (You can run this mixture after the white chocolate is done).
- Strawberry Sauce
- Add the strawberries and sugar to a sauce pan and cook over medium high heat, stirring frequently and smashing down the berries.
- Cook until the fruit mixture reaches a temperature of about 200 degrees. Pour the mixture through a fine mesh sieve, getting as much juice out as possible.
- Allow to cool while your ice cream churns. It will thicken as it cools a bit. Give it a good stir right before you start adding it to your ice cream.
- Assembling the ice cream
- Add a thin layer of the white chocolate ice cream. Top that with a few tablespoons of strawberry sauce.
- Add a thin layer of the blue ice cream. Top that with a few tablespoons of strawberry sauce.
- Repeat the layers until all of your ice cream is in an ice cream container.
- Move to the freezer until hardened (at least 4 hours).
