With strawberry season underway in Connecticut, I'd been itching to make chocolate strawberry ice cream, because how good are chocolate-covered strawberries? And how great would that be to have in ice cream?
When I decide to make a flavor that I don't have a recipe for, there's always hemming and hawing about which direction to go. In this case, I could use a chocolate base and add in strawberries or I could do the opposite. This time, I sort of took a middle road.
I settled on the strawberry recipe from the Williams-Sonoma Ice Cream book. It's an interesting recipe. Essentially, you make sweet cream ice cream and then add in the strawberries just as the ice cream is finished in the ice cream maker. I added two tablespoons of cocoa to the base and let that sit in the fridge overnight. I put the in the ice cream maker and it spin for a while until it seemed as if it was close to done. Then, I added in the strawberries, half of which I had mashed with a fork and the other half I had left as a rough chop. Then, just before it finished, I added in some chopped bittersweet chocolate I had chilling because I just felt it was going to be missing something and that something was chocolate chunks.
I'll admit to being a little skeptical about this recipe but it did have a nice strawberry flavor along with being chocolately but not overly so.
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Hey! A new blog to check out. Can't wait to see the offerings on this one! For the record, my ice cream adventures are usually spring-boarded from The Joy of Ice Cream by Matthew Klein, 1985. I riff off his standard recipes. I found that when a recipe calls for milk, I always have to replace it with cream in order to avoid the ice crystals that make eating less than pleasant.
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