I have only two days off before the end of the month and FOUR recipes I needed to go through to complete this challenge and lets just saw we’ve been cranking out ice cream like no ones business over here.
Chocolate Raspberry comes in at Recipe #7 for our National Ice Cream Month Challenge and boy is this a crowd favorite. I used a chocolate ice cream recipe that I’m very familiar with but instead of all bittersweet and dark chocolate, I subbed in some semi sweet chocolate just to tone down the super richness the dark chocolate version usually supplies.
As for the raspberry part of this recipe, we added good ol’ vodka to the berries and sugar to ensure they wouldn’t totally freeze into raspberry rocks once we put our tub in the freezer. That being said, you have a lot of options as far as how you want to make your raspberry add ins. I went with the mashing method, as you’ll read below, but you can blend it all up or leave chunks or even cook it all down.
The future of your ice cream is in your hands.
Keep praying for me that I’ll finish this challenge on tine and don’t forget to STAY SCREAMIN’. xox
Recipe from The Perfect Scoop – David Lebovitz
Chocolate Raspberry Ice Cream
Chocolate Ice Cream
2 cups heavy cream
3 tablespoons unsweetened cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
2/3 cup sugar
pinch of salt
1 cup whole milk
5 large egg yolks
1/2 teaspoon vanilla extract
1 1/2 cup raspberries
3 tbsp sugar
1 tbsp vodka
Let’s Make It:
Chocolate Ice Cream
- Warm half of the cream and cocoa powder over medium heat, whisking until the cocoa blends into the cream.
- Bring the mixture to a boil and then reduce the heat to low, simmering for 30 seconds, constantly whisking.
- Remove from the heat and add your chopped chocolate, stirring until the mixture is smooth.
- Stir in the remaining cream, then pour the mixture into a large bowl, being sure to scrape down the sides.
- Set a mesh strainer over the top of the bowl.
- Warm up the whole milk, sugar, and salt in the same pot you just used, over medium heat.
- In a separate bowl, whisk the egg yolks until creamy. Slowly pour the warmed milk into the egg yolks, stirring constantly.
- Scrape the egg/milk mixture back into the pot. Stir the mixture constantly over medium heat, scraping the bottom of the pot as you go.
- Continue cooking the custard until the the mixture has thickened enough to coat the back of your spoon or spatula.
- Pour the custard through the mesh strainer, into the chocolate cream mixture.
- Stir in the vanilla extract.
- Continue stirring the custard over an ice bath, until the custard cools. Place the custard into your refrigerator until it’s thoroughly chilled.
- Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions.
- Mash the raspberries, vodka and sugar together in a bowl.
- Chill until ready to use.
- When the ice cream is finished churning, layer spoonfuls of the raspberry swirl into the ice cream as you transfer the ice cream to the container to freeze overnight.