Last month, Andy and I met some friends in Michigan for the 4th of July. We made it our goal to find the best ice cream place near our campground, which led us to Bud’s. Not only do they have an award-winning chocolate milkshake (made with chocolate and love, I’m told), they also have delicious ice cream. Three of us had the raspberry rendezvous, which is a raspberry ice cream with raspberry-filled chocolate cups. It was pretty great.
There were so many flavors that we had to go back to Bud’s the a second day, and we were surprised to find that we’d made an impression. (Apparently we had a lot of questions. In our defense, how do you know what’s in “happy camper” ice cream unless you ask? Marshmallow and crushed graham cracker, in case you wondered.) I ordered the award-winning shake the second day, and, while it was good, I should have stuck with the raspberry rendezvous from the day before. Turns out the shake only won second place. 😉
I meant to share this with you last month. Not only is July national ice cream month, but Andy and I also found a place to pick raspberries and some of them found their way into my own version of this ice cream. Perfect timing, right? Well, just like every summer, things got busy, and before I knew it, July was over! Good thing I’m not limited by manufactured holidays. Any month is ice cream month around here. And since this recipe should work with both fresh and frozen berries, you won’t have to drive to Michigan to try it.
Raspberry Rendezvous Ice Cream
18 ounces (approximately 4 cups) raspberries
3/4 cup sugar, divided
4 large egg yolks
pinch of salt
1 1/2 cups heavy whipping cream, divided
2 teaspoons fresh lemon juice
3/4 cup mini dark chocolate raspberry cups (I found these at my local bulk food store.)
Combine the berries and 1/4 cup of sugar in a medium saucepan. Cook over medium heat until the berries soften and begin to release their juices, stirring occasionally. Increase the heat to medium-high and bring the mixture to a boil. Cook until the mixture thickens slightly, stirring often so it doesn’t stick or burn.
Remove the pan from the heat and reserve 1/2 cup of the sauce. Use an immersion blender to puree the remaining sauce until smooth. Strain the mixture into a glass bowl through a fine-mesh strainer to remove any stray seeds. (Save yourself a dish and use the same saucepan to cook the custard in the next step!) Let the sauce cool.
In a medium bowl (or glass measuring cup for easy pouring), whisk the egg yolks and remaining sugar together. Pour 1 cup of cream into a medium saucepan and bring it to a boil. Remove the pan from the heat and gradually pour the hot cream into the egg mixture, whisking constantly. Return the egg-sugar-cream mixture to the pan and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
Set a fine-mesh strainer over a large glass bowl (or my often-used Pyrex measuring cup) and pour the custard through the strainer. Add the berry puree (not the reserved 1/2 cup), lemon juice and remaining 1/2 cup of cream to the custard. Stir to combine, then cover and chill until cold.
Freeze the custard in a ice cream maker according to the manufacturer’s instructions. When the ice cream is done, add the chocolate raspberry cups, letting the machine distribute them through the ice cream. Ladle about one-third of your reserved raspberry sauce into the bottom of the airtight, freezer-safe container that you plan to store the ice cream in. Transfer about one-third of the ice cream to the container and use a butter knife to swirl the raspberry sauce through the ice cream. Layer some more of the raspberry sauce in the container and then top with more ice cream. Swirl the sauce through the ice cream again, then top with the remaining ice cream and any remaining sauce. Give the sauce one more swirl to distribute it through the ice cream. Cover the ice cream. Freeze until firm.
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