For the ice cream (for a simpler recipe, use your favorite store-bought ice cream and simply stir in fresh berries!)
2 cups heavy cream
1 cup whole milk
5 tablespoons Cocoa Rouge (or dark chocolate cocoa powder)
3 oz 100% cacao chocolate, chopped
2 oz semisweet chocolate, chopped
5 egg yolks
1/2 cup sugar
6 oz California Giant blackberries, chopped
For the toppings:
6oz California Giant blueberries
6oz California Giant blackberries
6oz California Giant strawberries
Candles or birthday sign
For the crust:
Melt the brown sugar, sugar, and butter together for 1 1/2 minutes, stirring halfway through.
Stir in the milk, vanilla, and salt, and then mix together with the flour until smooth. Chill for 20 minutes in the refrigerator.
Spray a baking sheet with nonstick spray and then place parchment over top, pressing down so the parchment won't move easily.
Spread the cookie dough evenly over top of the parchment paper and freeze for 30 minutes.
For the crust:
In a medium sauce pot, bring the cream, milk, and cocoa powder to just a simmer, stirring frequently so not to scald.
Turn off the heat and add the chopped chocolate and stir till smooth.
In a medium mixing bowl, whisk together the egg yolks and sugar until pale yellow and frothy
Slowly stream in half of the chocolate cream into the egg/sugar mixture as you whisk (I use a measuring cup to help pour the chocolate cream. It is important to slowly incorporate it into the eggs as it will scramble the eggs if too fast!)
Once the eggs and chocolate cream have been fully whisked together, add back to the pot with the rest of the chocolate cream.
Turn on low/medium heat and continually stir for 5-7 minutes or until slightly thickened and coats the back of a wooden spoon (try drawing a line with your finger through it on the spoon and make sure the liquid doesn’t run together quickly).
Strain through a fine mesh strainer into a medium mixing bowl.
Use a larger mixing bowl and fill halfway with ice water. Place the medium bowl with the ice cream mixture over top of the ice bath and let cool, stirring occasionally, until completely chilled.
Pour your chilled ice cream mixture into an ice cream machine and churn for 15 minutes until thick.
Stir in chopped blackberries.
Assemble the sandwiches:
Remove the dough and cut in half, spread the ice cream mixture evenly on one half and place the other half of the dough on top. Freeze for 2 hours.
Remove from the freezer and cut into small sandwiches. Roll in sprinkles and keep frozen until ready to serve!
Serve these ice cream sandwiches with your favorite berries, and have a Happy Birthday!