Chocolate and berries. Berries and chocolate. I need this. You need this. The world needs more of this. An increase in chocolate and berries would make a much more sanguine bunch of people, guaranteed. I currently have a surplus of berries in my fridge right now and what could be better then to include them in the next edition to my SICC. Here it is, Frozen Concoction No. 2, Blackberry-Strawberry-Chip Ice Cream.
This ice cream means sitting on the porch with a bowl full of berries, only better because we kicked it up with chocolate and cream. Let us begin!
To begin we need one jar of our Blackberry Syrup and one jar of strawberry preserves. Combine 1/2 cup of each with 1 1/2 cups cream and 1 cup of roughly chopped semi-sweet baking chocolate. In a heavy saucepan heat 1 cup milk to a boil. Whisks eggs in a separate bowl then slowly pour 1/2 of heated cream to the eggs, whisking constantly. Pour back into pan and heat until temperature reads 170 F. Let cool to room temperature and combine with berry and chocolate mixture, refrigerate for 6 hours or overnight. Prepare in ice cream machine according to manufactures instructions. Enjoy with fresh berries and a drizzle of Blackberry Syrup.
Blackberry-Strawberry-Chip Ice Cream
yields: 1 quart
1/2 cup Blackberry Syrup
1/2 cup strawberry preserves
2 1/2 cups cream (separated)
1 cup roughly chopped baking chocolate
Combine syrup, preserves 1 1/2 cups cream , and chocolate together in medium bowl and set aside. Heat remaining cup cream to a boil in a small saucepan. Whisk eggs thoroughly, slowly add half of hot cream to eggs while continuing to whisk. Add the eggs and cream back into saucepan and heat until temperature reaches 170 F (do not let boil). Strain through a fine mesh strainer and cool to room temperature. Combine with syrup mixture and chill for 6 hours or overnight. Prepare in ice cream maker according to manufacturers instructions. Enjoy!