Chocolate Raspberry Ice Cream
3 1/2 c. whipping cream
4 egg yolks
1/3 c. sugar
8 oz. semisweet chocolate, chopped
1 T. vanilla
10 oz. pkg. frozen raspberries, thawed
Fresh raspberries for garnish
Heat whipping cream. Beat egg yolks and sugar together. Gradually add hot cream
to yolk mixture, whisking constantly. Place mixture in the top of a double
boiler and cook over simmering water, stirring constantly, until mixture
thickens slightly and coast the back of a spoon, about 8 minutes. Do not let
Remove from heat. Strain mixture into a bowl. Add chocolate and vanilla,
stirring occasionally until chocolate is melted and mixture is smooth. Cool
completely. Stir raspberries with juice into cooled mixture. It should cool
completely before freezing.
Freeze in ice cream freezer according to manufacturer's instructions. Spoon ice
cream into serving dishes and garnish with fresh raspberries if available.
Makes 1 1/2 qt.