When it comes to ice-cream, I am a big fan of minimal, no-frills flavors. Double-Chocolate-Chunk-Caramel-Swirl-Praline-Cookie-Dough? No thank you! Vanilla is actually my preferred ice-cream of choice. Chocolate comes in a close second. There are ways to enhance traditional flavors without jamming it so full that there is hardly any room for the actual ice-cream.
A slight twist to this classic imparts subtle layers of taste that will unfold on your palate. The salt enhances the flavors of chocolate and vanilla, while the slight aromatic scent of the raspberry lingers just long enough to leave you wanting another taste.
Equipment needed: ice-cream maker
1 cup milk
1/4 cup sugar
2 eggs (beaten)
1 cup chocolate chips
1 teaspoon vanilla extract
1/4 teaspoon raspberry extract
pinch of salt
1 cup heavy cream
1. In a medium saucepan, combine milk, sugar, and eggs. Cook over low heat, stirring constantly, until mixture slightly thickens and coats the back of a spoon (about 4-5 min).
2. Remove pan from heat, stir in chocolate, vanilla and raspberry extracts, and salt until smoothly combined. Stir in heavy cream.
3. Refrigerate mixture until chilled, then freeze mixture in ice-cream maker according to the manufacturer’s directions.
4. Wasn’t that easy? Now go eat!