Search any recipe on the internet and you’re bound to get bombarded with descriptors like “THE BEST ____ you’ll ever have” or “The World’s Greatest ____ recipe” or even “Perfect.”
I’m not one to follow clickbait trends, nor a gal known to lie; so when I say this is the best damn ice cream you’ll eat this year, believe me when I say I’m not exaggerating. The best way to a man’s heart is through his stomach, and when my boyfriend had a lick of this flavor bomb, he cried out, “This is the best ice cream I’ve had in my entire life.” He may or may not have had an expletive or two in there. 😉
- 1/3 c dark brown sugar
- 1/2 c white granulated sugar
- 1 1/2 tsp vanilla
- 1 c whole milk (if using 2% milk, add 1/4 tsp of xanthum gum)
- 1 c chocolate chips (and more for mix ins – optional)
- 2 c heavy whipping cream
- 1 pint of fresh strawberries
- Chop strawberries and puree them in a food processor (should make 1 1/4 c puree)
- Combine sugars, vanilla, and milk in a mixing bowl
- Melt chocolate using a double broiler*
- Add whipping cream to chocolate and stir until combined
- Add creamy chocolate mixture to the mixing bowl and stir to combine
- Mix in the strawberry puree
- Freeze mixture for 2 hours. Overnight is preferable, but who can wait that long?
- Pour ice cream base into your ice cream maker and prepare according to maker instructions
- Once prepared, add as many chocolate chips as your heart desires
- Store leftovers in freezer, if you have any. 😉
- The base melts a bit in the mixer, so it melts quite quickly once served. To avoid this, freeze immediately after done preparing to have a better ice cream consistency and texture and enjoy after 15-20 minutes.
- Fill the larger pan about 1/3 full with water. The water will keep the smaller vessel from overheating, as overheating will prevent the chocolate from melting properly.
- Insert the smaller vessel into the cooking pan filled with water.
- Turn the boiler on a medium heat setting.
- Fill the smaller vessel with the chocolate that you have chosen for melting.
- Slowly stir the chocolate. As the water in the larger pan warms up, it will slowly warm and melt the chocolate in the smaller vessel. Do not cover either container, and make sure that you are not scorching the chocolate. The water should not be allowed to boil.
- As the chocolate melts it will become shiny. Stir it until it has become completely smooth, meaning that all of the chocolate pieces have melted.