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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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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Prepare Raspberry Puree:
  2. In a blender or food processor, blend the raspberries with 1/4 cup sugar until smooth.
  3. Strain the mixture through a fine-mesh sieve to remove seeds, pressing with a spatula to extract as much liquid as possible. Set aside.
  4. Make the Ice Cream Base:
  5. In a large mixing bowl, whisk together heavy cream, whole milk, 3/4 cup sugar, and vanilla extract until the sugar is dissolved.
  6. Stir in the raspberry puree until well combined.
  7. Churn the Ice Cream:
  8. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  9. 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.
  10. Freeze the Ice Cream:
  11. Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula.
  12. Cover the surface of the ice cream with plastic wrap to prevent ice crystals from forming.
  13. 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.