Always on my to-do list when I make the trip home to Cincinnati is a stop at Graeter’s. I grew up on this handcrafted French pot ice cream, and it is my favorite. Now I can pick-up a pint at any grocery Chicago, but a cone just tastes better when consumed at an actual scoop shop. Perhaps the atmosphere and experience are what make the ice cream fresher and even more delicious, if that is possible.
Graeter’s is known for its signature black raspberry chocolate chip ice cream, and I decided to recreate this flavor at home. I had no luck finding black raspberries, so I used a combination of red raspberries and blackberries. The result was a slightly tart, intensely purple-hued frozen treat. It was the ultimate homage to that Graeter’s classic complete with enormous bittersweet chocolate chunks in every bite.
Black Raspberry Chocolate Chip Ice Cream
Makes about 1-1/2 quarts
10 ounces raspberries, fresh or frozen (partially thawed)
10 ounces blackberries, fresh or frozen (partially thawed)
1 cup whole milk
6 egg yolks
2 cups heavy cream
3/4 cups granulated sugar
Pinch of salt
1 teaspoon vanilla extract
1 cup roughly chopped bittersweet chocolate
Puree the raspberries and blackberries in a blender.
Pour the milk into a large bowl and set aside.
Whisk the yolks in a small bowl.
In a large saucepan over medium heat, simmer the heavy cream, sugar and salt until the sugar dissolves. Slowly whisk half the cream mixture into the egg yolks and then pour it back into the saucepan. Stir continuously until the mixture thickens enough to coat the back of a wooden spoon.
Pour the cream mixture followed by the berry puree through a fine mesh strainer into the bowl with the milk. Add the vanilla extract and stir to combine.
Cool the mixture over an ice bath and refrigerate until cooled completely.
Churn in an ice cream maker following the manufacturer’s instructions. Stir in the chopped chocolate. Freeze the ice cream in an airtight container and allow it to harden before serving.