Description
Crimson Choco Rhapsody Ice Cream is a decadent homemade treat combining rich chocolate custard with a luscious mixed berry syrup swirl. This creamy ice cream features a deep cocoa base enriched with bittersweet chocolate and bursts of berry flavor, creating a harmonious balance between sweet and tart. Perfect for chocolate lovers looking to elevate their dessert experience with a fruity twist.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1/2 cup cocoa powder (unsweetened)
- 3 oz bittersweet chocolate, chopped
Berry Syrup
- 1 cup mixed berries (strawberries, raspberries, and/or blackberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Add-ins
- 4 oz semi-sweet or milk chocolate, chopped into small chunks
Instructions
- Make the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm but not boiling. Stir occasionally to dissolve the sugar completely.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the yolks while whisking constantly to temper the eggs and prevent curdling. Gradually add the remaining cream mixture while continuing to whisk.
- Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Add Cocoa and Chocolate: Remove from heat and whisk in the cocoa powder and chopped bittersweet chocolate until the mixture is smooth and fully incorporated.
- Cool and Chill: Transfer the custard to a clean bowl and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Prepare the Berry Syrup: In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until berries break down and the mixture thickens into a syrup.
- Strain and Cool Syrup: Remove from heat and cool completely. For a seedless syrup, strain through a fine mesh sieve and set aside.
- Churn the Ice Cream: Once chilled, pour the ice cream base into an ice cream maker and churn following the manufacturer’s instructions.
- Add Chocolate Chunks: In the last few minutes of churning, add the chopped semi-sweet or milk chocolate chunks to the ice cream.
- Combine Syrup and Freeze: Transfer the churned ice cream to a storage container and gently swirl in the prepared crimson berry syrup to create lovely ribbons of flavor.
- Freeze Until Firm: Cover the container and freeze the ice cream for at least 4 hours or until firm enough to scoop.
- Serve: Scoop into bowls or cones and enjoy the rich, chocolate-berry indulgence!
Notes
- Tempering the eggs is crucial to avoid scrambling in the custard.
- You can substitute any combination of fresh or frozen berries for the berry syrup.
- For a richer texture, use full-fat dairy ingredients as listed.
- Adding chocolate chunks during the last churning phase ensures they remain intact and add texture.
- Store the ice cream in an airtight container to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
