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.
My adventures with making ice cream. And eating it, too.