Ever since spring sprung here in NYC (and then summer sprung, then September, then spring again…), I’ve been focusing my kitchen efforts on seasonal stuff. Can you blame me? How am I supposed to ignore stained baskets of small, perfect strawberries? That’s not a rhetorical question. If anyone has tips for saying “no” to strawberries, I’ll take them. I haven’t been successful yet.
Last weekend I made this strawberry currant jam from Edible Portland. I’m still a total novice at figuring out when a jam is properly set, but the pectin in the currants makes this recipe nearly foolproof. It sets beautifully and quickly too! It’s tart and sweet (like strawberries and rhubarb) and the currants keep the jam a really vibrant red. Why, then, am I about push a completely un-seasonal treat like chocolate ice cream on you?
Berries love this ice cream. It has everything that makes them happy: full-fat yogurt, heavy cream, dark chocolate, and vodka. Turns out, berries and I have a lot in common. Rather than the typical half milk/half cream, the dairy base for this ice cream is heavy cream and full-fat greek yogurt. This means it’s unbelievably creamy and has just the right amount of tang.
More Chocolate Ice Cream: