Raspberry Dark Chocolate Chunk Ice Cream Recipe
Raspberry Dark Chocolate Chunk Ice Cream
Of all the ice creams I make, this is my favorite because of the combination of tastes and flavors. It’s sweet but with an underlying tang from the raspberries and a hint of bitterness from the dark chocolate chunks.
The raspberry seeds can be left in the puree which speeds up the making and lowers the amount of effort.
But, it’s much better when you take the time to strain out the seeds.
It’s the featured treat at my June 19th open Gallery hours!
INGREDIENTS
2 C fresh Raspberries
1 C Sugar
2 C Heavy Cream
1 C 1/2 an 1/2
2 tsp vanilla
6 oz Semi-Sweet Bakers Chocolate - chopped
INSTRUCTIONS
Puree raspberries in a food processor
Press puree through strainer to remove seeds. Retain seedless puree in large mixing bowl
Add sugar to raspberry puree and stir until blended
Add vanilla to sweetened raspberry puree
Add Heavy cream and 1/2 & 1/2. Stir until well combined.
Place mixture in freezing canister. Freeze according to instructions
About 3/4 through freezing, stop motor, lift lid from canister and add chocolate chunks.
Replace lid and motor and finish freezing.
Transfer ice cream from freezing canister to storage containers.
Place in freezer for 4 hours to freeze and harden ice cream.