-pictures to come later-
I'm mostly writing down the recipe here for a few friends and for myself, because this is from a library book:
101 Gourmet Ice Cream Creations for Every Craving by Wendy Paul.
I am a disaster at making homemade ice cream... until last night. Previously, I used those small-batch machines where you freeze the tub in your home made freezer, throw in the cream mix, then pop the tub in the machine. Disaster. Every. Time.
While in the process of dejunking my house, I found our bigger electric rock-salt-and-ice ice cream maker. I decided to give it another try.
Here's the recipe I used, adapted from 101 Gourmet Ice Cream Creations for Every Craving by Wendy Paul.
Chocolate Raspberry Trifle
(I used the Rich and Creamy Vanilla base mix)
Base mix:
2 egg yolks
3/4 c. sugar
2 c. heavy cream
1 c. 2% milk
1 tsp. pure vanilla extract
The rest of the ingredients:
1 (4 oz.) package chocolate pudding mix
1 recipe Fudge Brownies (I used a box mix, made according to the directions, cooled, chunked, and chilled)
2 c. fresh or frozen raspberries (I used fresh, and put them in the freezer so they would stay mostly whole)
Whisk together the egg yolks and 1/4 c. sugar until eggs are light yellow and fluffy. This only takes about 2 minutes. Whisk in the rest of the sugar.
Add cream, milk, and vanilla extract to the egg mix, whisk until completely combined.
Whisk in the chocolate pudding.
Place the ice cream mixture in your machine and follow the manufacturer's directions in freezing.
During the last 5 minutes, add your brownie chunks and raspberries.
Eat!
Seriously. Share if you want to, but it's not required. : )
