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| Ben and Jerry's Dastardly Mash Ice Cream |
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| ½ cup |
|
raisins |
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| 1 cup |
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water |
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| ½ cup |
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pecan halves |
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| ½ cup |
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roasted almonds, salted, whole |
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| ½ cup |
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semisweet chocolate chips |
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| 2 oz |
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unsweetened chocolate |
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| 1/3 cup |
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unsweetened cocoa powder |
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| 1 ½ cups |
|
milk |
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| 1 cup |
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sugar |
|
| 2 large |
|
eggs |
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| 1 cup |
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heavy cream or whipping cream |
|
| 1 tsp |
|
vanilla extract |
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| 1 |
Soak the raisins in 1 cup water overnight in the refrigerator. |
| 2 |
The next day, drain the raisins well and combine them with the pecans, almonds and chocolate chips in a bowl. Cover and refrigerate. |
| 3 |
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps or "seizes", don't worry - the milk will dissolve it). Whisk in the milk, a little at a time, and heat until blended. Remove from the heat and let cool. |
| 4 |
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla, and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator. |
| 5 |
Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. |
| 6 |
After the ice cream stiffens (about 2 minutes before it is done), add the raisin mixture, then continue freezing until done. |
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| |
| Yield: makes 1 quart. |
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| Recipe Type |
| Copycat, Dessert, Ice cream |
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