mixed berry, stracciatella & dark chocolate ice cream sundaes
mixed berry, stracciatella & dark chocolate ice cream sundaes
it will have you reaching for more
my first substack article, obviously I had to share an ice cream recipe.
there’s nothing i love more than ice cream. it honestly gives me an outer body experience. i love the creaminess, the richness, the sweetness & the coldness on the roof of my mouth that sends a dazed & relaxed feeling to my brain. i love the moment i get handed a fresh scoop of my favourite flavoured ice cream on a hot summer’s day. i know for the next 5 minutes i will be in complete zen just having a moment with my ice cream. my mouth is watering typing this (i hope yours is too).
i created this recipe by testing a bunch of different vanilla ice cream recipes and adding my own twist & flavour combinations in. the good thing about my ice cream recipe is you can pretty much tweak it the way you like. the flavour combination is really up to you. sometimes i add toasted hazelnuts or choc chips or a sour cherry jam. it’s simple, delicious & the perfect amount of sweetness without it being too overwhelming. HOWEVER, you NEED an ice cream churner to make this recipe. if you haven’t got one, i highly recommend getting one. i think this is one of my most used kitchen appliances (not including my kitchen aid). & you don’t have to spend a wad of cash to buy it. i use the Cuisinart Ice Cream & Frozen Yoghurt Maker & it works perfectly fine.
i hope you try this recipe and send me pics if you do or you have any questions lmk! happy cooking <3
ingredients
for the vanilla ice cream base:
400ml heavy cream
300ml whole cream milk
6 egg yolks
150g caster sugar (sometimes i use maple syrup instead)
1 vanilla bean
1/2 tsp salt
(same steps for chocolate ice cream except adding an additional
200g 70% dark chocolate)
(this recipe makes 2 small containers of ice cream)
for the stracciatella ice cream base:
350ml milk
250ml thickened cream
150g caster sugar
200g 70% dark chocolate
for the mixed berry jam:
500g mixed berries
75g caster sugar
100ml lemon juice
1/2 tsp salt
steps for ice cream
1- THE VERY FIRST STEP is to place your ice cream freeze bowl in the freezer (minimum of 15 hours). this needs to be completely frozen before churning your ice cream. this recipe requires 3 different flavoured ice creams so these steps need to be repeated over 2-3 days (make a flavour a day). i know it seems like a lot of time, but the end result is well worth it. you also don’t have to get as carried away as I do and you can just stick to one flavour which would be just as perfect.
2- make your vanilla bean ice cream base by heating your milk, cream, vanilla bean & salt on a saucepan until it comes to a light simmer. set aside for 10 minutes. take your vanilla bean out and scrape the vanilla pod back into the saucepan.
3- in large seperate bowl whisk your egg yolks and sugar together until lightened in colour & thickened (this takes 7-10 minutes. use an electric whisk to make it easier if you wish).
4- whisk half of your warmed milk/cream into your egg yolk/sugar mix thoroughly making sure your eggs don’t scramble.
5- add the egg yolk/milky mixture back into the saucepan with the remaining 1/2 of your milk/cream mix. whisk until thickened, custardy & coats the back of a wooden spoon (5 minutes). if you are making chocolate ice cream, this is when you add in your dark chocolate. whisk until smooth, chocolate has melted and everything is evenly incorporated.
6- once cooked, use a fine strainer to remove any lumps formed during the cooking process (the smoother the ice cream the better). pour smooth ice cream base into a heat proof bowl or container. cover with plastic wrap to avoid a skin forming on the surface & set in the fridge for 12 hrs or overnight.
7- the next day… take your vanilla mixture out of the fridge, set up your ice cream machine & place the freezer bowl inside. pour your mixture into the frozen ice cream bowl. churn for 30 minutes. if you are adding mixed berry jam or chocolate chips, add them in 10 minutes before your ice cream is done churning.
8- using a silicone spatula, scrape ice cream out of the freezer bowl & put in a clean container. set in freezer for an additional 1 hour to harden a bit more.
the stracciatella ice cream has the exact same steps however egg yolks are not in this recipe. add the sugar straight into the saucepan with the milk/cream mix and simmer until the sugar has completely dissolved. add dark chocolate chips in at the very end of the churning process (precisely 10 minutes before ice cream has finished churning).
store your ice cream in the freezer (up to 1 month).
steps for ice cream
1- THE VERY FIRST STEP is to place your ice cream freeze bowl in the freezer (minimum of 15 hours). this needs to be completely frozen before churning your ice cream. this recipe requires 3 different flavoured ice creams so these steps need to be repeated over 2-3 days (make a flavour a day). i know it seems like a lot of time, but the end result is well worth it. you also don’t have to get as carried away as I do and you can just stick to one flavour which would be just as perfect.
2- make your vanilla bean ice cream base by heating your milk, cream, vanilla bean & salt on a saucepan until it comes to a light simmer. set aside for 10 minutes. take your vanilla bean out and scrape the vanilla pod back into the saucepan.
3- in large seperate bowl whisk your egg yolks and sugar together until lightened in colour & thickened (this takes 7-10 minutes. use an electric whisk to make it easier if you wish).
4- whisk half of your warmed milk/cream into your egg yolk/sugar mix thoroughly making sure your eggs don’t scramble.
5- add the egg yolk/milky mixture back into the saucepan with the remaining 1/2 of your milk/cream mix. whisk until thickened, custardy & coats the back of a wooden spoon (5 minutes). if you are making chocolate ice cream, this is when you add in your dark chocolate. whisk until smooth, chocolate has melted and everything is evenly incorporated.
6- once cooked, use a fine strainer to remove any lumps formed during the cooking process (the smoother the ice cream the better). pour smooth ice cream base into a heat proof bowl or container. cover with plastic wrap to avoid a skin forming on the surface & set in the fridge for 12 hrs or overnight.
7- the next day… take your vanilla mixture out of the fridge, set up your ice cream machine & place the freezer bowl inside. pour your mixture into the frozen ice cream bowl. churn for 30 minutes. if you are adding mixed berry jam or chocolate chips, add them in 10 minutes before your ice cream is done churning.
8- using a silicone spatula, scrape ice cream out of the freezer bowl & put in a clean container. set in freezer for an additional 1 hour to harden a bit more.
the stracciatella ice cream has the exact same steps however egg yolks are not in this recipe. add the sugar straight into the saucepan with the milk/cream mix and simmer until the sugar has completely dissolved. add dark chocolate chips in at the very end of the churning process (precisely 10 minutes before ice cream has finished churning).
store your ice cream in the freezer (up to 1 month).
steps for mixed berry jam
1- in a clean saucepan add in your mixed berries (i just use frozen ones then let them thaw for an hour before cooking) along with caster sugar, lemon juice & salt. let cook on low heat for 1hr.
2- place in a heat proof container, set in fridge to cool down for approx 3 hours.
3- add your mixed berry jam into your ice cream churner 10 minutes before done churning.
store mixed berry jam in the fridge (up to 1 month).
assemble
once you have made all your ice cream flavours, get some nice stainless steel coups and grab a GENEROUS scoop of each flavour. i like to pour extra melted chocolate on top and a lil cherry to make it pretty. enjoy <3
xxx vege mamma