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Chocolate Raspberry Ice Cream

Dark Chocolate + Raspberry Ice Cream

With summer right around the corner our thoughts are starting to turn to warmer days and sunny treats. In our family, delicious ice cream is one of the first things that comes to mind, and whether it be an early Spring trip to Dairy Queen or making something homemade, it always brings a smile to our faces.
About two years ago I purchased a Cuisinart Ice Cream Maker and I couldn’t be happier with the results I’ve been able to achieve. This particular recipe provides and excellent balance of rich dark chocolate and tangy – yet sweet – berry flavours. The frozen chunks of raspberry also give the ice cream a very inviting texture. Perfect alone or in a cone for a hot summer day, or as a mid-course palate cleanse.
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Prep Time 20 minutes
Cook Time 30 minutes
Refrigerate 8 hours
Total Time 8 hours 50 minutes
Servings: 1
Course: Dessert
Cuisine: Global
Calories: 2828
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups fresh raspberries divided
  • 3/4 cup sugar divided
  • 1 1/2 cups heavy cream divided
  • 1 cup whole milk 3.25%
  • 3 oz dark chocolate finely chopped
  • 3 egg yolks beaten
  • 1/4 cup cocoa powder
  • 1/4 tsp sea salt

Equipment

  • whisk
  • spatula
  • ice cream maker
  • medium sauce pan
  • food processor
  • medium mixing bowls
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Rinse raspberries, chop chocolate, separate egg yolks, measure and separate all ingredients.
Cooking + Assembly
  1. Place 2 cups of the washed raspberries into a food processor and add 1/4 cup of sugar. Pulse for 3-5 seconds to lightly chop and macerate the berries. Do not over process and allow for some larger chunks of fruit.
  2. Heat the heavy cream in a medium saucepan over medium heat until hot, but before boiling, whisking regularly. Place the chopped chocolate into a medium mixing bowl. Remove the saucepan from the heat and pour approximately 3/4 cup of the hot cream over it, covering fully. Allow the chocolate to sit for 1 minute and whisk to combine.
  3. Return the saucepan to the heat and add the melted chocolate, as well as the remaining sugar, whole milk, cocoa, and salt. Whisk continuously over medium heat until the sugar is fully dissolved - approximately 2-3 minutes.
  4. Add egg yolks to a medium mixing bowl and whisk until smooth and well combined.
  5. Slowly add 1 cup of the heated chocolate mixture to the eggs 1/4 cup at a time, whisking continuously to temper the yolks. Add the egg mixture to the saucepan and continue to cook for approximately 7 minutes until a light custard has started to form and the mixture coats the back of a spoon. Stir the chocolate mixture constantly with a whisk, scraping the bottom and sides as you go, ensuring that it does not boil.
  6. Remove from heat and add the macerated raspberries, using a spatula to lightly combine the ingredients. Place the mixture in an ice bath to completely cool and then refrigerate for a minimum of eight hours (preferably overnight).
  7. Add the fully chilled mixture to an ice cream maker and churn according to the manufacturer's instructions. Towards the end of the churning process add the remaining 1/4 cup of whole raspberries. Transfer to a suitable container and freeze for a minimum of 3-4 hours to allow the ice cream to firm up. Scoop and serve.

Notes

  • Note that the preparation time listed for this recipe does not include the 3-4 hours to firm up the ice cream in a freezer.