Ingredients

For the Berry Chip Ice Cream:
• 1 pint of strawberries, tops removed
• 1 pint of raspberries
• 1/2 cup sugar
• 1 cup heavy cream
• 2 egg yolks
• 1/2 cup whole milk
• Pinch of salt
• 1/4 cup sugar
• 1/4 tsp vanilla extract
• 3 Tbsp dark chocolate, roughly chopped
For the cake:
• 1/3 cup milk, room temperature
• 2 egg whites, room temperature
• 1/2 tsp almond extract
• 1/4 tsp vanilla
• 2/3 cup plus 4 tsps cake flour
• 1/2 cup plus 4 tsps sugar
• 3/4 tsp baking powder
• 1/4 tsp salt
• 4 Tbsp unsalted butter, softened and cut into cubes
For the whipped cream:
• 1/2 cup heavy cream
• 4 Tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

For the berry chip ice cream:
1. To make the berry chip ice cream, begin by placing the berries and the 1/2 cup of sugar into a medium saucepan. Heat over low heat for about 20-25 minutes until the fruit has macerated and turned into a thick, syrupy sauce. Strain the sauce into a glass jar and let cool completely. Store in an airtight container in the fridge until ready to use (this can be made 2-3 days in advance).
2. Place the heavy cream into a large bowl set over ice. In another small bowl, whisk the egg yolks together. In a medium sauce pan add the milk, 1/4 cup sugar, and salt and set over medium heat. Warm the mixture, being careful not to boil. Once the milk has been warmed, temper the eggs by stirring a little bit of the milk into the egg yolks at a time, constantly whisking. When the eggs have been tempered, pour the eggs into the sauce pan. Over low heat, stir the custard until it has thickened enough to coat the back of a spoon.
3. Strain the custard into the bowl with the heavy cream. Stir to combine. Add the vanilla extract, and just about a cup of the berry mixture. I used just about all of the syrup, save for about a 1/4 cup, but use as much or as little as you like. Stir well. Cover the bowl and place in the fridge for at least 2 hours, but overnight is best. Freeze according to your ice cream maker's instructions. Fold in the chocolate. Scoop into lined (parchment paper or plastic wrap would work well) mini spring form pans. Cover and freeze until hardened.
For the cake:
4. Pre heat your oven to 350 degrees. Prepare two mini springform pans with cooking spray and a light coating of flour.
5. Pour the milk, egg whites, and vanilla and almond extracts into a small bowl and mix until combined.
6. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, sugar, baking powder and salt on low speed. Add the butter and beat for a minute to combine.
7. Add half of the milk mixture to the flour and beat at medium speed for a minute. Add the remaining milk mixture and beat for another minute. Divide the batter evenly between the two mini spring form pans.
8. Bake for 20-25 minutes (may take longer depending) until a toothpick inserted in the center comes out clean. Remove from the oven and let cool to room temperature. You may need to cut off the top if the cake has "domed" by taking a serated knife and evenly cutting the top off.
For the whipped cream:
9. Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed for just a minute until soft peaks have formed. Add in the powdered sugar and vanilla and continue to whip until stiff peaks have formed.
To assemble the cake:
10. Prepare two mini spring forms by placing plastic wrap in the bottom and on the sides of the pans so it will extend to fit the cake. Place the white cake on the bottoms and top with the ice cream. Wrap tightly and freeze again, for at least 2 hours. Remove from the freezer and "frost" the outside with the whipped cream. Place in freezer for 15 minutes until whipped cream has hardened, then wrap in plastic wrap and freeze for at least another 30 minutes until ready to serve.