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’s my absolute favorite. Graeter’s tastes like my childhood.
I remember lots of summer evenings making a trip to Graeter’s after dinner with one of my parents.
Then when I was old enough to drive, I would go with friends to see our other friends who worked behind the counter. They were very generous with the servings!
Now I can pick-up a pint of my beloved Cincy ice cream at pretty much any grocery in Chicago since they’ve gone national like so many other once only local brands.
I have to say that a cone just tastes better when eaten at an actual scoop shop rather than from a pint at home.
Perhaps the atmosphere and experience are what make the ice cream fresher and even more delicious, if that is possible. I have a feeling my nostalgia is also a contributing factor.
Graeter’s is known for its signature black raspberry chocolate chip ice cream. Growing up I was more of a plain chocolate chip or mint chocolate chip person.
Now I love the tart berries paired with big chocolate chips.
I decided to recreate this flavor at home. Black raspberries are hard to find. They seem like they are a farmers market only kind of berry meaning they are best eaten fresh straight from their container and not tinkered with.
This ice cream was the ultimate homage to Graeter’s iconic flavor. I made sure to roughly chop the bittersweet chocolate leaving hefty hunks dotting every scoop.
Black Raspberry Chocolate Chip Ice Cream
- Yield: 1–1/2 quarts 1x
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
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.