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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.