I haven’t been as interested in ice cream the last few years (I demand butter and flour and the stand mixer and the oven!), but that wasn’t always the case. When Dave and I started dating, we lived near a great frozen custard place. We’d go probably once a week, normally just for a single scoop in a sugar cone, but when I was feeling indulgent, I’d get the brownie sundae – vanilla custard, a brownie, whipped cream, and hot fudge, but I exchanged the hot fudge for raspberry sauce. Mmm…raspberries and chocolate…my favorite.
This is something like the fifth vanilla ice cream recipe I’ve tried in the last few years, and most of them are very similar. Egg yolks, cream, milk, sugar, vanilla. Heat the cream and/or milk, temper the egg yolks, heat it up, chill it, churn it. In fact, the only difference between this recipe and David Lebovitz’s recipe, which I made last year, is the ratio of cream to milk.
Dorie’s recipe has a 1:1 ratio of cream to milk, while David’s has a 2:1 ratio of cream to milk. Guess which one I liked more? Yes, the fattier one. It’s smoother, richer, creamier.
Not that Dorie’s recipe is low fat, and, as a result, it is also smooth, rich and creamy. If you care about fat content and calories and such, then don’t eat ice cream definitely go with Dorie’s. If you want just a bit of extra ice cream perfection, treat yourself to David’s. And definitely top it with a brownie and raspberry sauce.
Lynne chose this recipe for Tuesdays with Dorie this week and has the recipe posted.
One year ago: Summer Fruit Galette
This would be great with the raspberries! I also liked David Lebovitz’s version better, although this one was great too. Bring on the cream!
Your raspberry sauce looks amazing on that ice cream. I want a bowl right now…do you deliver…hahaha:)
Ooh…your ice cream looks wonderful with the raspberries. YUM.
Ohh, nice! My machine is back home, so all I can make is popsicles at the moment…
I love David Lebovitz’s recipes….my favorites so far were the green tea ice cream and the lemon/lime frozen yogurt…yum! I found little packets of powdered Earl Gray here in Tokyo, so guess which flavor Im going to be trying out next!
Ha ha ha! I wouldn’t call this one low-fat either! 🙂
Oh shoot, Ritters. So freaking awesome! I loved their blizzard knock-offs with Heath pieces, but brownies and raspberry sauce? I’m down with that too 🙂
The brownies and raspberry sauce (or brownies and hot fudge!) make a perfect complement to vanilla ice cream. Yours looks delicious.
Great pictures! A brownie sundae sounds so delicious right now.
This looks cool and delicious! Have you tried David’s recipe for Philadelphia Style Vanilla ice cream? We’ve found we like it even better than the egg custard base vanilla because of the clean clear cream flavor. Your raspberry sauce is making me crave a bowl!
Phoo-D – I have tried his vanilla Philadelphia-style ice cream! It’s the only non-custard based ice cream I’ve ever tried, and, wow, was it good. I made the two recipes months apart from each other, so I can’t really compare them, but they both knocked my socks off.