mostly raw chocolate ice cream

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.

delonghi ice cream maker

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.

scooping out ice cream

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).

spoonful of ice cream

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.

Literally.

bowl of ice cream

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.

raw brownie  and raw chocolate ice cream

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.

Ingredients:
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

Directions:
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.

Shanna Mallon

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 19 Comments

  1. Kim

    Ooh how rad! We (or ok fine, I, Will did not care, sadface) registered for and received the KitchenAid ice cream maker attachment for the stand mixer (also a registry gift, yay!). Now we just need to clean out the freezer to make room for the bowl :)

  2. heather @ chiknpastry

    looks nice and creamy. YUMMERS. and what a fancy-lookin’ ice cream maker! i’ll admit i have the standard freeze-the-container-first version, but i only use the thing a few times a year, so i’m alright with the low-key version, methinks!

  3. Lan

    Ive never thought to use gelatin in homemade ice cream before, interesting! In our household, we have two makers. Dw is an ice cream fan, I’m now mostly dairy free so my love affair w this cold treat has pretty much ended. Dw’s bff’s grandmother created National Ice Cream day, which is the 1st Saturday in feb. they celebrate every year, and now I will too, tho with sorbet or soy ice cream.

  4. Coleman

    Wow! Can’t wait to try this! I have a weird substitution question: I’m cooking for a party where no one eats eggs, although milk/dairy is fine. Do you know a good way to substitute (it can’t be powdered eggs or any meat product)? I know it’s simple enough to make ice cream without, but for cakes, etc, I’m at a total loss.

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