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 mixture boil.

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.