1/2 cup (heaped) Red raspberries+ Black berries
1/2 Cup Heavy whipping cream (unsweetened), chilled
1/4 cup Sweet condensed milk
2 tbsp milk (cold)
2 tbsp chopped dark chocolate with almonds (I used Hershey's Dark Chocolate with almonds bar)
3 tsp sugar
Edible sugar pearls (optional) for decorating the glass
Method:
1) Add the berries to a pan. Add 3 tsp sugar and cook for 3-4 mins till berries start to cook. Crush the berries with spoon. ( I didn't mind the tiny berry seeds and pulp in the ice cream. You can strain the puree if you don't like pulp/seeds) The berry sauce will reduce to about 1/4 cup. Let the berry puree cool down completely and then refrigerate for 15 mins.
2) Mix the cooled berry puree, condensed milk and normal milk in a bowl.
3) Beat the chilled heavy whipping cream with electric mixer till stiff peaks form. 1/2 cup heavy whipping cream will yield 1 cup whipped cream after whipping is complete.
Reserve 1 tsp whipped cream for decorating the glass later. Save it in the refrigerator.
4) Gently fold in the whipped cream and chopped dark chocolate into the condensed milk-berry mixture.
5) The mixture will be thicker than smoothie consistency. Pour into freezer safe container. Add extra chopped dark chocolate on top.
6) Freeze for atleast 7 hrs for perfect consistency of the ice cream
7) Serve chilled in ice cream glass with extra berries and sprinkle some chopped dark chocolate
Optional: Apply the reserved whipped cream as a glue to the rim of the glass. Stick the edible sugar pearls to the rim with whipped cream to decorate the ice cream glass.
Enjoy the delicious treat of homemade ice cream !
