Our Raspberry Rendezvous

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.

Adapted from Bon Appetit, inspired by the Raspberry Rendezvous at Bud’s in Interlochen, Mich.

Click here for a printable version.

Berry Good Ice Cream

So, I was going to share a cauliflower curry recipe that I tried for dinner last week, but since it was only a hit with 50% of the household, it’s going on the back burner for now. (I may just have to resort to eating curry when Andy is out of town. Kind of like Kirsten’s deployment pizza… except that Andy’s not gone nearly as often or as long.) 


Instead of a healthy, tasty dinner, I bring you… ice cream. With white chocolate. And cream. And eggs. It’s not a TOTAL waste though… there ARE raspberries here. (Ha. Like that helps at this point.) I made this for dessert on a night that we had some friends over, knowing that Bethany loves raspberries. We all loved it. Especially Judah, who’s almost two. (He just about face-planted in the bowl, and we just about died laughing at him.)

This recipe used a technique that I hadn’t tried before – pouring the warm custard over the finely chopped chocolate and then whisking until it was melted into the custard base. Maybe it’s operator error, but we noticed that, in spite of my best whisking efforts, a few stray chunks of white chocolate remained in the final product. Not that they really bothered anyone, but still. I also opted to use frozen raspberries, rather than fresh, since it’s still not raspberry season here. And as good as this was, I think it’d be better with dark chocolate ice cream, rather than the white chocolate. Maybe that will be my next flavor. 😀


White Chocolate Raspberry Ice Cream

8 ounces white chocolate, finely chopped
1 cup half and half or whole milk
2/3 cup plus 3 tablespoons sugar, divided
pinch of salt
5 egg yolks
2 cups heavy cream
1/4 teaspoon vanilla extract (as usual, I didn’t measure this)
6 ounces frozen raspberries
1 tablespoon vodka

To make the ice cream base, place the chopped chocolate in a large bowl and set a fine mesh strainer over the top. (It’s ideal if your bowl has a lid and a pour spout, which makes chilling the mixture and transferring it to the ice cream maker that much easier. I like to use my 8-cup Pyrex measuring cup.) 

In a medium saucepan, stir together the milk, salt and 2/3 cup sugar. Heat over medium-low heat, stirring occasionally, until the sugar has dissolved.

In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. When the mixture is combined, pour it back into the saucepan and cook over medium heat. Stir constantly with a rubber spatula to prevent it from sticking. When the custard has thickened and coats the back of a spoon, remove it from heat. (It should be between 170 and 175 degrees, if you want to take its temperature.) 

Pour the custard through the strainer and over the white chocolate. Stir until the chocolate is melted. Stir in the heavy cream and vanilla. Cover and chill until the mixture is completely cold, ideally overnight.

Meanwhile, make the raspberry swirl. Combine the raspberries and 3 tablespoons of sugar in a small bowl. Using a fork, mash the berries and sugar until they reach your desired consistency. Stir in the vodka and let sit until you’re ready to churn the ice cream. 

Freeze the ice cream in an ice cream maker according the manufacturer’s directions. Place about 1/4 of the raspberry swirl on the bottom of a large, freezer-safe bowl. Spread about 1/3 of the ice cream over the swirl, then top with more raspberry swirl. Continue to layer the ice cream and the raspberry swirl until you’ve used it all, and then freeze until firm. Enjoy! 

From Brown Eyed Baker, who adapted it from The Perfect Scoop

Click here for a printable version. 

Easy as… pie?

Let me just start by saying that I’m not at all sure where that saying came from. Sure, it sounds good, but let’s face it, not all pies are easy. Particularly when it comes to the crust part. Something so basic shouldn’t be so hard, right? I mean, it’s just flour, butter, salt and water, right?

Wrong. At least for me. One of my greatest frustrations stems from the fact that I can’t make a decent pie crust without using shortening. Which is why we’re not going to talk about pie crust tonight. We’re going to talk about pie filling. Peach and raspberry pie filling, to be exact.

Back in March, I saw this recipe for a raspberry peach pie. Two of my favorite fruits, rolled into one tasty dessert. I wasn’t going to let my lack of pie-crust skills stand in my way! (Full disclosure: I didn’t use the pie crust recipe from Delish; I didn’t have the ingredients on hand. Maybe I’ll try it at some point.) 

Raspberry Peach Pie

Pie dough for a double-crust pie (use your own favorite; I’m not posting a recipe for one until I conquer it myself!) 
6 cups peaches, sliced and drained, if using canned (I used my home-canned peaches.) 
1 cup raspberries, thawed if using frozen (which I did, because, come on, it was March in Wisconsin. Fresh ones would have cost as much as a gallon of gas a fortune.) 
1/2 cup sugar
1 tablespoon lemon juice
3 tablespoons cornstarch
1 egg white, beaten
1 teaspoon sugar

Preheat oven to 375.

In a large bowl, combine peaches, raspberries, sugar and lemon juice. Toss gently to coat. Let stand for 5 minutes. Place the fruit mixture in a colander set over a bowl. Let the fruit juices drain into the bowl for about 30 minutes (or as long as you can stand it; I think I got impatient about 25 minutes into the process and quit waiting).

Pour the collected juice into a saucepan and heat over medium heat, cooking until the juice has reduced slightly and darkened in color (probably about 5 minutes). Pour the juice over the reserved fruit and add the cornstarch to the fruit/juice mixture. Toss gently to coat all the fruit and dissolve the cornstarch.

Roll out the pie dough and line the bottom of a 9″ pie pan. Pour the fruit/juice mixture into the pie pan. (Be sure you use a 9″ or larger pan. I did not, and there was significant flowage over the side of the pan, resulting in a lot of shrieking and “Oh NO! STOP! BACK IN THE PAN! EEEK!” which Andy did an excellent job of ignoring.) Roll out the top crust and place it over the fruit. Crimp the edges of the crust together and cut steam vents in the top. Brush the top with egg white and sprinkle with sugar.

Bake until crust is golden brown and pie juices are hot and bubbly. (I’d recommend baking this over a cookie sheet, unless you’re really looking forward to cleaning the inside of your oven…) If the crust browns too quickly, cover with foil. Remove pie from the oven and let cool for an hour or so before serving.

From Delish