This recipe has inspired me to find and purchase an ice cream maker.. seriously, because what better way is there to use fresh berries this season than to churn them into 100% natural creamy goodness! If you have kids this is a great way to get them involved in the kitchen – use the base recipe and substitute the black raspberries for peaches or strawberry; keep your freezer full all summer! Consider sugar substitutes to lower the calories per serving. Ice cream makers start at around $25 at your local Walmart and continue up in price depending on the retailer.
Over medium heat, bring cream and milk to a simmer in a saucepan. Meanwhile, whisk together sugar and yolks until pale and thickened. When small bubbles have started to form on the surface of the cream mixture, slowly whisk in to sugar and yolks, then return to the saucepan. Cook over medium-high heat–stir continuously until mixture is slightly thickened and coats the back of a spoon. Remove from heat (add vanilla if using) and allow to cool completely in the refrigerator or freezer. While mixture is cooling, place 1 1/2 cups of the berries in a saucepan and cook on low heat so they start to get nice and juicy. Smash with a fork, and allow to cool.
Once cream mixture and berries are cool, mix together. Gently stir in remaining 1/2 c whole berries. Add to ice cream maker and follow manufactures instructions. After the ice cream has been churning for about a half hour, add chocolate chunks (you can add them earlier if you are sure your mixture is 100% cooled–you don’t want them melting into your ice cream).