Possibly one of the best home made ice cream recipes of ALL TIME!!!
Adapted a cranberry ice cream recipe from Epicurious and made some sugar substitutions and, of course, added chocolate chunks. There's something about the tart cranberries mixed with the super creamy custard base that makes it super special, and the dark chocolate. For this I used 88% dark chocolate and I skipped the cinnamon stick that the original recipe calls for.
- 2 cups heavy cream
- 1/2 cup agave nectar
- 1/4 cup maple syrup
- 6 tbsp brown sugar
- 6 large egg yolks
- 1/8 teaspoon salt
- 4 cups fresh or frozen cranberries (from two 12-ounce bags; do not thaw)
- 4 oz chopped dark chocolate
- Bring cream and 1/4 cup agave nectar just to a boil in a heavy saucepan, stirring until agave is dissolved. Remove from heat and keep hot, covered
- Beat together yolks, salt, and 3 tablespoons sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted.
- Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough that when you scratch a line through it on the back of the spoon, the line stays.
- Pour custard through a fine-mesh sieve into a large bowl, discarding solids. Let custard cool to room temperature.
- While custard cools, combine cranberries, 1/4 cup maple syrup, 1/4 cup agave nectar and 2 -3 tbsp. brown sugar in a heavy saucepan and bring to a boil over moderately high heat, stirring.
- Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes.
- Carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures).
- Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them.
- Stir to combine the custard and cranberry and refrigerate for 1 hour.
- Add to ice cream maker and freeze as per machine's instructions. When 5 minutes remain, add the chocolate chunks. Transfer to an air tight container and freeze for at least 4 hours prior to serving.