Raspberry Chocolate Chip Ice Cream

By Hklbrries

To make 1/2 cup raspberry puree, process 1 cup (not packed) fresh raspberries in food processor fitted with steel blade. If desired, strain raspberries through fine mesh strainer to remove seeds. Frozen raspberries can be substituted, but choose an unsweetened variety.

For the chocolate, finely chop by hand 1 bar Lindt semisweet chocolate or a comparable brand. Use an excellent quality chocolate or it will taste dull and chalky.

Ingredients

• 1 cup whipping cream (milk can be substituted)
• 1/2 cup sugar
• 1/2 cup milk
• Dash salt
• 2 egg yolks
• 1/2 cup raspberry puree
• 1/2 tsp vanilla
• 1/2 cup finely chopped semisweet chocolate

Details

Servings 2

Preparation

Step 1

Combine cream, sugar, milk and salt in heavy-bottomed pan. Bring to simmer over low heat, stirring to dissolve sugar and salt.

Beat egg yolks in bowl. Pour 1/2 to 3/4 cup hot cream liquid into egg yolks, mixing constantly. Continue to mix constantly and pour egg yolk mixture back into pan. Cook over low heat, stirring constantly, until mixture is thickened to consistency of thin pancake batter, 10 to 15 minutes. Remove pan from heat. Stir in raspberry puree and vanilla. Chill until cold, 1 to 2 hours.

Process mixture in ice cream machine, according to manufacturer's instructions. When almost firm, stir in chocolate. Finish processing. Remove ice cream to freezer or serve.