Raspberry Chocolate Chunk Ice Cream Recipe

Raspberry Chocolate Chunk Ice Cream is a luxurious dessert that combines the tartness of raspberries with the rich indulgence of chocolate chunks in a creamy ice cream base. Perfect for summer days or as a treat any time of the year, this homemade ice cream is sure to delight anyone who tries it.

Equipment:

• Ice cream maker
• Blender or food processor (for raspberry puree)
• Mixing bowl
• Saucepan (if making custard base)
• Rubber spatula
• Freezer-safe container

Ingredients:

• Raspberry Puree:
  • 2 cups fresh or frozen raspberries
  • 1/4 cup sugar
• Ice Cream Base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
• Chocolate Chunks:
  • 1/2 cup dark chocolate, roughly chopped

Instructions:

1. Prepare Raspberry Puree:
   • In a blender or food processor, blend the raspberries with 1/4 cup sugar until smooth.
   • Strain the mixture through a fine-mesh sieve to remove seeds, pressing with a spatula to extract as much liquid as possible. Set aside.
2. Make the Ice Cream Base:
   • In a large mixing bowl, whisk together heavy cream, whole milk, 3/4 cup sugar, and vanilla extract until the sugar is dissolved.
   • Stir in the raspberry puree until well combined.
3. Churn the Ice Cream:
   • Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
   • When the ice cream is about five minutes from being done, add the chopped chocolate chunks, allowing them to mix thoroughly into the ice cream.
4. Freeze the Ice Cream:
   • Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula.
   • Cover the surface of the ice cream with plastic wrap to prevent ice crystals from forming.
   • Freeze for at least 4 hours, or until firm.
5. Serving:
   • Remove the ice cream from the freezer about 5-10 minutes before serving to soften slightly, making it easier to scoop.
   • Serve in bowls or cones, garnished with additional fresh raspberries or chocolate shavings if desired.

Tips:

• If you prefer a softer, creamier texture, add 2 tablespoons of alcohol, such as raspberry liqueur or vodka, to the ice cream base before churning. Alcohol lowers the freezing point, which helps prevent the ice cream from getting too hard.
• Ensure all your ingredients, especially the cream and milk, are very cold before you start making your ice cream to help it churn and freeze properly.
• For an even richer flavor, you can make a custard base by heating the milk, cream, and sugar, then tempering in egg yolks before chilling the mixture. This step adds richness and creaminess to the ice cream.

Raspberry Chocolate Chunk Ice Cream is a delightful blend of sweet and tart flavors complemented by the luxurious texture of dark chocolate chunks. This homemade ice cream is not only delicious but also a beautiful dessert with its vibrant color and decadent chocolate pieces. Enjoy creating and indulging in this exquisite treat!

Raspberry Chocolate Chunk Ice Cream

Raspberry Chocolate Chunk Ice Cream is a luxurious dessert that combines the tartness of raspberries with the rich indulgence of chocolate chunks in a creamy ice cream base.

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Equipment

• Ice cream maker
• Blender or food processor (for raspberry puree)
• Mixing bowl
• Saucepan (if making custard base)
• Rubber spatula
• Freezer-safe container

Ingredients

  

• Raspberry Puree:
• 2 cups fresh or frozen raspberries
• 1/4 cup sugar
• Ice Cream Base:
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Chocolate Chunks:
• 1/2 cup dark chocolate roughly chopped

Instructions

 

• Prepare Raspberry Puree:
• In a blender or food processor, blend the raspberries with 1/4 cup sugar until smooth.
• Strain the mixture through a fine-mesh sieve to remove seeds, pressing with a spatula to extract as much liquid as possible. Set aside.
• Make the Ice Cream Base:
• In a large mixing bowl, whisk together heavy cream, whole milk, 3/4 cup sugar, and vanilla extract until the sugar is dissolved.
• Stir in the raspberry puree until well combined.
• Churn the Ice Cream:
• Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
• When the ice cream is about five minutes from being done, add the chopped chocolate chunks, allowing them to mix thoroughly into the ice cream.
• Freeze the Ice Cream:
• Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula.
• Cover the surface of the ice cream with plastic wrap to prevent ice crystals from forming.
• Freeze for at least 4 hours, or until firm.

Notes

Remove the ice cream from the freezer about 5-10 minutes before serving to soften slightly, making it easier to scoop.