Do you have any idea how hard it is to find candies that are in the shape of numbers??? SO hard. Do you know how hard it is to find a candy mold that has small numbers? REAL hard! Do you see how dedicated I am to making this the best Count Von Count ice cream I possibly could? You know it.
You see, I found a mold that had a few teeny weeny little numbers and I bought it. I got some dark chocolate. Then I made those teeny weeny chocolate numbers myself, one teeny weeny batch at a time because this ice cream HAD to have numbers! I became as obsessed with numbers as the Count himself! But I am soooo happy with the outcome and I think you will be too.
This is more than just a novelty ice cream, it’s a luscious, creamy blackberry base complimented by a bitter dark chocolate with a deliciously high cacao content.
I hope you have all enjoyed the Sesame Street ice cream series this week! I had lots of fun creating and matching up flavours with some of our favourite characters from the show! Perhaps there will be a few additions in the future. But for now, my ice cream maker is taking a break lol. It deserves it!
- 1 cup dark chocolate chips (4 oz)
- (candy mold with small numbers is needed)
- 3 cups fresh blackberries, rinsed
- 1 cup white sugar, divided
- 4 egg yolks
- 1 cup whole milk
- 2 cups heavy whipping cream
- 1⁄2 teaspoon vanilla
- Pour dark chocolate chips into a heat proof bowl and melt over a double boiler on low heat. Make sure water does not touch the bottom of the bowl. Stir ocassionally until chocolate is almost completely melted and only a few small bits remain. Remove from heat, the rest of the lumps will melt.
- Pour into candy into the mold and scrap excess back into bowl. Tap the mold down on the counter to remove air bubbles, then place flat in the freezer. They should solidify in approximately 5 minutes for small numbers. Remove from mold and place finished numbers back in freezer on a cookie sheet in a single layer. Continue molding and placing the finished numbers in the freezer.
- Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly and puree in a blender. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside.
- Mix egg yolks, remaining 1/2 cup sugar, and 1/2 cup of the heavy cream in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly, and coats the back of a spoon (about 5 min).
- Whisk remaining cream, all of the milk and vanilla into cooked mixture. Whisk in blackberry puree.
- Cool and chill the ice cream base mixture for 2-3 hours or overnight.
- Pour cold mixture into ice cream machine and process according to manufacturer's directions or until soft serve consistency is reached. Fold in chocolate numbers with a spatula. Transfer to a container with a tight fitting lid and let ice cream ripen in freezer for 3-4 hours or overnight.
Alternatives to chocolate 'numbers' could be, dark chocolate chips or dark chocolate covered blueberries.
Disclaimer: This post is in no way affiliated with or sponsored by Sesame Street. The Sesame Street ice cream project is simply inspired by the beloved characters we have all watched for decades.