When we started registering for wedding gifts last summer, there was one thing Tim really wanted to add: an ice cream maker.
And where I (the impatient, get-it-done type) probably would have just clicked the first version I saw at Target or Williams and Sonoma and rejoiced to have checked something off my list, this man I married is different. He does research.
So it was in those final few months before our wedding that we had at least three different conversations about ice cream maker options: the kind where you have to freeze the bowl ahead of time, the kind with the freezing mechanism already inside; small ones, large ones; ice cream makers from Cuisinart, ice cream makers from Italy. Because this was around the time when I was off for a weekend to Oregon, I even remember talking to Kim and Tyler Malek from Salt and Straw about the ice cream maker(s) they use and recommend and why, jotting notes in my notebook to share with Tim.
My Tim loves ice cream. I mean, he loves it. He’s been dreaming of making his own (with raw milk because that’s what we drink) since long before he knew me (there are handwritten notes that prove this fact).
So having told you all that, I probably don’t have to tell you what happened when, after our honeymoon, opening the handful of gifts at my parents’ house in Chicago that our friends hadn’t already transported down to Tennessee for us, we found one very heavy, very large box sitting amongst them, holding that dream ice cream maker (a Delonghi GM6000, if you’re curious):
those first few weeks back in Nashville, he must have made ice cream eight or nine times.
And while I’ve been telling Tim all along, amongst our ice cream night with friends and homemade ice cream at the pie party and quiet nights at home filled with scoops of chocolate chocolate chip or bourbon vanilla or cinnamon or hazelnut coconut chocolate chip, that one of these days, I’ll really have to blog these ice creams, it wasn’t until recently, amidst our raw experiment week, when Tim made a raw ice cream sweetened only with dried fruit (!!), that I got too excited to contain myself.
So, without further ado, I bring you the most interesting ice cream I’ve ever had: Tim calls it raw chocolate. With an ingredients list including raw milk, dried fruit, raw organic egg yolks (does that scare you? read this), cocoa powder, vanilla, gelatin and cream (if we’d had raw cream, this could have been a totally raw version), it’s free of refined sugar and, I can almost promise, unlike anything you’ve ever had: icy and sweet, flecked with hints of raisin (although next time, we might just do dates), refreshing and unique and delicious.
Mostly Raw Chocolate Ice Cream
Makes one quart.
Note: Tim says next time, he’d make this with only dates and not raisins, and he’d add one or two more tablespoons of cocoa to make it extra chocolatey.
Between 1 and 2 cups raw milk
1 cup of dried dates
a handful of raisins
3 raw organic egg yolks
1 Tablespoon cocoa powder
1 teaspoon vanilla extract
1 teaspoon grass-fed gelatin
1 cup of cream
In a strong blender or food processor, combine a little bit of milk with the dates and raisins until the mixture is finely pureed. Add egg yolks and blend. Add cocoa powder, vanilla and gelatin, and blend. Last, add the cup of cream and then just enough milk to make the mixture total four cups. Stir gently, being careful so as not to whisk too much air into the mixture. Pour into ice cream maker and follow machine’s instructions.