I’ve heard from plenty of friends and WB readers that they’ve been busy this summer making jams and jellies. I believe it! The Wisconsin Berry Growers Association (WBGA) says that more raspberries are made into jams and jellies, than eaten fresh. Everyone has been in a rush to savor “a taste of summer,” by picking berries before it’s too late.
But for those of us behind in those efforts, raspberries give us a second chance! In season throughout the state from about July 10-August 20, fall raspberries give us one more taste of summer, from September 1 until there’s a frost.
According to a Penn State College of Agricultural Services report, Washington and Oregon are the leading raspberry-producing states, with more than
12,000 acres. But, of course, Wisconsin is among the top producers of about 9 smaller producing states. And that doesn’t include all the Wisconsin farmers who grow raspberries just to sell to locals, nor all the backyard garden growers.
Raspberries come in two basic types: red and black. And maybe the best thing about them — besides their taste — is that they have no fat, cholesterol or sodium. The WBGA raspberry flyer says that raspberries are also good news for diabetics: their sugar content is released very slowly into the blood.
So whether you’re buying your raspberries at the store, local farmer’s market or picking them yourself in your backyard or at a grower’s — The WBGA also offers a few recipes that are not jams. And I thought I’d throw one in too! I love raspberry jam, but love raspberries just as much in something fresh. So, here’s two tastes of summer: raspberries and ice cream! I use my 2-quart Cuisinart ice cream maker. Grab yours and you’re ready to go!
Fresh Raspberry Ice Cream with Dark Chocolate Chunks
Modified from Cuisinart’s Fresh Strawberry Ice Cream Recipe
©Cuisinart 2013. Reprinted with permission from Cuisinart.
Time: 15 minutes to assemble; 2 hours to macerate; 20-25 minutes to freeze
Serves: 14 half-cup servings
3 cups fresh ripe raspberries, cleaned
4 Tblsp. freshly squeezed lemon juice
1 1/2 cups sugar, divided
1 1/2 cups whole milk (I used non-fat milk to keep it lighter)
2 3/4 cups heavy cream
1 1/2 tsp. pure vanilla extract
1 bar, 3.5 ounces dark chocolate, I used Indulgence Chocolatiers, chopped into small chunks
In a small bowl, combine the raspberries with the lemon juice and half cup of the sugar. Stir gently and allow the raspberries to macerate in the juices for 2 hours.
They will look like this after two hours.
Yum. Now strain the berries, reserving the juices. Mash or purée half the berries.
Then, in a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar, until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream, reserved raspberry juice, mashed raspberries, and vanilla.
Turn your ice cream machine on; pour the mixture into freezer bowl.
Let mix until thickened, about 20-25 minutes.
While the machine is doing its magic, let’s add a little more of Wisconsin to the creation. I used Milwaukee’s handmade Indulgence Chocolatier’s Dark Chocolate Sea Salt (with 54% cacao) for the ice cream. I thought the sea salt made the chocolate taste even better! Julie Waterman started Indulgence Chocolatiers in 2007 with the goal of introducing fine artisan chocolate to Milwaukee’s burgeoning food scene. If you haven’t tried her chocolate yet, believe me, you want to! Here’s where you can find it: retailers.
Five minutes before mixing is completed, add the reserved raspberries and let them mix in completely.
Then add the chocolate pieces and allow them to mix in thoroughly.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
In this case, the entire photo-shoot crew preferred the creamy texture!
That’s it! Let the machine do the real work and enjoy fresh raspberries in your ice cream with a chocolate kick! :)