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100 Scoopsies

February 20, 2014 / By / , , , , , / Comments Off


I am so excited to share a super yummy ice cream recipe (hello, white chocolate raspberry lavender?!) + Q&A with Chloe Jankowitz, the writer and ice cream queen behind the 100 Scoopsies blog. I loved reading through challenge of creating 100 original ice cream recipes in only a year. Everything looks absolutely delicious! It is so inspiring to see her create such masterpieces and I cannot wait to see what she does next! Summer is coming so get scoopin’.

White Chocolate Raspberry Lavender Ice Cream – (yields 1 quart)

White Chocolate Lavender Base:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup sugar
1 tbl dried lavender
3 egg yolks
8 oz. white chocolate, finely chopped

Raspberry Swirl:
1/2 cup raspberry puree
2 tsp sugar
2 tsp vodka


1. Combine milk, cream, sugar and lavender in a saucepan and cook over medium heat. Stir frequently until mixture simmers.
2. In the meantime whisk egg yolks in a medium sized bowl.
3. When the cream and milk mixture starts to simmer, take about 1/8 cup of the batter and pour it into the bowl with the egg yolks to warm them up. Whisk quickly. Slowly add a few more spoonfuls of the heated mixture to the egg yolks, whisking the entire time.
4. Pour the heated egg yolks into the rest of the cream and milk batter and continue to stir. Remove from heat.
5. Add in finely chopped white chocolate pieces and stir until the batter is smooth and thick.
6. Let the batter cool to room temperature and cover with plastic wrap. Refrigerate for at least eight hours.
7. To make the raspberry swirl: mash up raspberries with a fork or a whisk in a small bowl. Don’t crush the raspberries completely–leave a few bigger chunks! Pour in the sugar and vodka and mix thoroughly. Chill in the fridge for 30 minutes.
8. When the base has chilled for at least eight hours, take it out of the fridge, pour it into your ice cream maker and churn according to manufacturer’s instructions.
9. Take a container and put in a layer of the freshly churned ice cream. Put a layer of the raspberry swirl on top. Continue layering the ice cream and raspberry swirl until you’ve used all of the ice cream.
10. Bon appetit!


Chloe, tell me a bit about what you do.

I run a blog called “Scoopsies.” I just finished a challenge to make 100 ice cream flavors in a year and now I’m working on launching a homemade ice cream brand in Boston, MA. I’m always coming out with new ice cream flavors–the possibilities are endless!

When/why did you decide to follow your dream and do this ice cream challenge?

Soon after I bought my first ice cream maker, I was feeling a little unfulfilled making flavors every so often. I knew I eventually wanted to open up my own ice cream shop one day, but I had so much to learn. So I thought up a challenge that would allow me to experiment like crazy over the course of one year. That’s how “100 Scoopsies” came about!

What is your favourite place to get inspired for new flavours?

More than anything, I love frequenting the loose herb and spice section at the “Naturals” store around the corner from my house. That’s actually where I got the idea to make the White Chocolate Raspberry Lavender flavour.

What city have you travelled to that has inspired you exponentially?

I have to say Paris! I love that there are desserts everywhere you go in the city. Crêpe carts, gelato shops, pastries in every window–that’s the way it should be in every city. Just thinking about Paris makes me want to bake all day!

What is your favourite way to spend a Saturday?

I love spending my Saturday afternoons alone, with a cup of black coffee, music, and my beloved ice cream machine!

Where can people follow you?

You can follow along on the journey at: www.100scoopsies.com! My Instagram (@scoopsies) is updated every day with scrumptious ice cream photos, as is my Facebook: www.facebook.com/scoopsiesicecream. I also share flavors and take suggestions through my Twitter (@100Scoopsies).

photos via Chloe Jankowitz

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