Description
Crimson Choco Rhapsody Ice Cream is a decadent homemade treat combining a rich, creamy chocolate custard base with a vibrant mixed berry syrup swirl. This ice cream features a blend of bittersweet chocolate and cocoa powder for depth of flavor, enhanced with luscious chunks of semi-sweet or milk chocolate. Finished with a tart and sweet crimson berry syrup, this dessert offers a harmonious balance of chocolate richness and fruity brightness perfect for any occasion.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1/2 cup cocoa powder (unsweetened)
- 3 oz bittersweet chocolate, chopped
Berry Syrup
- 1 cup mixed berries (strawberries, raspberries, and/or blackberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Add-ins
- 4 oz semi-sweet or milk chocolate, chopped into small chunks
Instructions
- Make the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm but not boiling. Stir occasionally to dissolve the sugar.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to prevent curdling. Gradually add the rest of the cream mixture to the eggs while continuing to whisk.
- Cook the custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5-7 minutes.
- Add cocoa and chocolate: Remove from heat and whisk in the cocoa powder and chopped bittersweet chocolate until the mixture is smooth and fully incorporated.
- Chill the base: Transfer the custard to a clean bowl and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to chill completely.
- Make the berry syrup: In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens into a syrup.
- Strain and cool syrup: Remove the berry mixture from heat and allow it to cool completely. Strain through a fine mesh sieve to remove seeds if desired. Set aside.
- Churn the ice cream: Once the ice cream base has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
- Add chocolate chunks: In the last few minutes of churning, add the chopped chocolate chunks to incorporate them evenly into the ice cream.
- Combine syrup and freeze: Transfer the churned ice cream to a storage container. Swirl in the crimson berry syrup to create ribbons of berry flavor throughout.
- Freeze to set: Cover and freeze the ice cream for at least 4 hours, or until firm.
- Serve and enjoy: Scoop the ice cream into bowls or cones and enjoy the rich chocolate and vibrant berry combination.
Notes
- Make sure to temper the egg yolks properly to avoid scrambling.
- Chilling the ice cream base thoroughly before churning ensures a smoother texture.
- Straining the berry syrup removes seeds for a silkier swirl.
- Add chocolate chunks near the end of churning to prevent them from melting completely.
- Can be stored in the freezer for up to 2 weeks in an airtight container.
