Happy birthday, America! My goodness. You don’t look a day over 237.
Speaking of the ol’ U.S. of A., you guys… Is it too late to Photoshop out the greenery in that background? It’s really killing the red-white-and-blue-and-chocolate vibe I otherwise would have had. We need Captain America back there instead. Or Louis Armstrong and Neil Armstrong high-fiving each other. Or a bald eagle eating a cronut.
I don’t know what I’m bringing to the July 4th party next year, but I’m thinking there will definitely be a collage involving hybrid desserts and jazz musicians.
This year, I just have this ice cream. Smooth, dark, smoky-salty chocolate ice cream, with ripples of spicy and bright raspberry. It’s not exactly polite, refined vanilla. It might punch you in the mouth, in fact–but surprisingly enough, you will keep eating and wonder why you ever wasted your time with boring old soft serve.
It’s also not exactly … traditional. But in my defense, the American spirit is wild, young, relentlessly individualistic, and not entirely subtle.
I based this on an earlier concoction–the same ice cream, but with concord grape swirl. That one is still among my favorites, so if you’re not quite ready to embrace chipotle in your dessert, meeting me halfway is totally fine. You can be the bald eagle eating a croissant or a donut, but not both at once. No shame in having a little dignity (obviously).
The raspberry sauce is a super quick one, too–and could go even quicker if having seeds in there doesn’t bother you. Just cook, puree (or simply poke at it with a wooden spoon a lot), skip the straining, and move on with your life, friend. You have things to do.
This part always gets messy, in the most delightful way. Making fat swirls do their thing for the camera is probably my favorite part of ice cream making.
…Besides eating it.
Happy 4th of July, American pals of mine. Let’s just pretend those little white flowers back there are firecrackers or something. Cool? Cool.
Have the BEST holiday, you guys. Get nice and pruny is a large body of water (or your neighbor’s kiddie pool), barbecue everything in sight, and eat all the cherry pie–followed by weird spicy ice cream. Freedom calls for heavy-duty celebration.
- 2 cups whole milk
- 4 teaspoons cornstarch
- 1 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 3 tablespoons cream cheese, softened
- 1/2 cup unsweetened cocoa
- 1/3 cup whole milk
- 1/2 cup sugar
- 1 1/2 ounces bittersweet chocolate (1/4 cup of chocolate chips)
- 1 tablespoon smoked sea salt
- 1 cup fresh raspberries
- 1/4 cup sugar
- 1/2 to 1 teaspoon (depending on how spicy you want it) dried chipotle powder
- Mix cornstarch and 1/4 cup of the milk in a small bowl until smooth and set aside.
- In a large saucepan, whisk together the rest of the milk, the cream, sugar and corn syrup--bring to a boil over medium-high heat and continue cooking, watching closely so it doesn't boil over, for 4 minutes.
- Stir in the cornstarch mixture, return to boil and cook, stirring, until thickened, about 2 minutes.
- Put the softened cream cheese in a bowl and our in about 1/4 cup of the hot milk mixture, then whisk until smooth. Whisk in the remaining hot milk mixture.
- To make the chocolate sauce, combine the cocoa, milk and sugar in a small saucepan and bring to boil over medium-high heat. Cook for 30 seconds, then remove from heat and stir in the chocolate and the smoked salt until melted together and smooth.
- Pour the chocolate mixture into the ice cream base, whisk together until smooth, then cover and chill until thoroughly cold, at least a few hours but preferably overnight.
- To make the raspberry-chipotle swirl, combine raspberries, sugar, and chipotle powder in a small saucepan over medium-high heat. Bring mixture to boil, then cook for 2-3 minutes or so, until slightly thickened and bubbly. Cool completely, then process in a food processor and strain through a fine-mesh strainer. Discard solids and reserve syrup.
- Churn ice cream mixture according to manufacturer's instructions. Layer the churned ice cream with drizzles of the raspberry-chipotle syrup and swirl with a spatula or knife to create a marbled effect. Freeze until solid. Makes a quart.