Chocolate-Flake Raspberry Ice Cream

It was a really hot July, so ice cream has been on my mind. Also, we’ve been getting a lot of fruit, thanks to the meal train that has been set up for Dr. S post-surgery. I’m so glad I made this ice cream from a pint of raspberries I wanted to use up, because it was well worth the effort.

The recipe is by Dorie Greenspan, and is more involved than most. In addition to the standard Philadelphia (eggless) ice cream base, the ingredient list includes buttermilk, honey, powdered milk, vodka, and freeze-dried raspberry powder. I used freeze-dried strawberries as that is what I had, but later saw the called-for ingredient at Farm Boy.

I was also excited for this ice cream because of it calls for “magic shell” to create the chocolate flake that’s churned into the ice cream, and to create a topping when serving. Don’t skip on this step as it’s a delightful effect and treat for everyone, young or old.

The flavour and texture of this ice cream was great: soft and creamy, slightly salty from the buttermilk and added salt, a complex tanginess, and the unpredictable crunch and sweetness from the chocolate bits. Highly recommended.