"Hagrid was standing there, grinning at Harry and pointing at two large ice creams to show he couldn't come in...Harry was rather quiet as he ate the ice cream Hagrid had bought him (chocolate and raspberry with chopped nuts)" (Sorcerer's Stone 78-79).
I love making ice cream! But because we're making two different types of ice cream, this delicious food item will take two days to complete (at least that's how things work with my ice cream maker), because you must re-freeze the chilling basin in between batches, which, to be safe, should take a minimum of six hours. For this delicious delicacy, I've decided to use Dinah Bucholz' recipe from The Unofficial Harry Potter Cookbook.
For the Chocolate Ice Cream, You Will Need:
2 cup whole milk
2 cup heavy cream
3/4 cup granulated sugar
2 Tbs unsweetened cocoa powder
8 oz bittersweet chocolate, melted and cooled
5 large egg yolks
1 tsp vanilla (with no proylene glycol in it!)
1 cup coarsely chopped bittersweet chocolate (i used mini semi-sweet chocolate chips)
an ice cream maker
1. Combine the milk, heavy cream, sugar, and cocoa powder in a medium saucepan and cook, stirring frequently, until hot but not simmering.
2. Whisk the melted chocolate into the egg yolks (it will be thick difficult to whisk-- a fork might suit you better). Temper the egg yolk mixture by slowly pouring 1 cup (or more) of the hot milk mixture into the yolks while whisking/stirring vigorously and constantly.
3. Pour the yolk mixture into the saucepan of hot milk and cook, stirring constantly, until very hot but not simmering. Do not boil. It might be challenging, but try to get the yolk/chocolate to dissolve and combine with the milk.
4. Pour the mixture through a sieve (You MUST complete this step, as the mixture probably has some globs of chocolate still in it).
5. Stir in the vanilla extract.
6. Cover and chill until completely cold (not in your freezer though!).
7. Freeze in your ice cream maker according to the manufacturer's instructions.
8. Toward the end of the freezing time, add the chopped chocolate.
9. Transfer to an airtight container and freeze until you need it. Heads up, it gets REALLY hard in the freezer.
For the Raspberry Ice Cream, You Will Need:
12 oz fresh or frozen (and thawed) raspberries
3/4 cup granulated sugar
1 cup heavy cream
2 cups whole milk
4 large egg yolks (only 3 are pictures, because that's all I had left, so I was going to adjust the recipe accordingly, but then one of my eggs had two yolks! lucky me!)
1. Process the raspberries with 1/4 cup of the sugar in a blender or food processor until smooth. Note: after making this recipe, I found I would've like it to have some raspberry chunks; so I recommend reserving a small handful of berries to cut up and throw in while it's freezing.
2. Push the mixture through a sieve into a bowl with a rubber spatula, squeezing out as much liquid as possible. This might take awhile. Discard the solids.
3. Combine the heavy cream, milk, and remaining sugar in a medium saucepan and cook over medium heat, stirring frequently, until hot but not bubbling.
4. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the egg yolks while whisking constantly.
5. Pour the yolk mixture into the pot while whisking constantly.
6. Continue whisking over medium-high heat until the mixture thickens slightly but before it begins to boil.
7. Pour into a bowl (preferably one with an airtight lid) and whisk in the raspberry mix.
8. If you haven't yet, transfer to an airtight container and let it reach room temperature before chilling in the fridge until very cold (at least 6 hours).
8. Remove from fridge and whisk again, then freeze in your ice cream maker according to the manufacturer's instructions.
9. Transfer to an airtight container and place in freezer until ready to use.
Now you'll need your two ice cream flavors, and your favorite type of nuts (chopped into little pieces), and if you want them, ice cream cones!
Place a scoop of each flavor in your cone or a dish, and sprinkle (or roll the ice cream cone) with nuts. Delicious! Enjoy!