Raspberry Chocolate Chunk Ice Cream
Creamy raspberry ice cream swirled with rich chocolate chunks for the perfect balance of fruity and decadent flavors. A refreshing homemade treat that's easy to make and irresistibly delicious!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 8 ounces dark chocolate roughly chopped
- 2 tablespoons light corn syrup
Instructions
- Start by mashing the raspberries in a bowl with 1/4 cup of the sugar until they break down but still have some texture. Set aside to let the sugar draw out the juices while you make the base.
- In a medium saucepan, combine the heavy cream, milk, remaining 1/2 cup sugar, and salt. Heat over medium, stirring occasionally to dissolve the sugar.
- While the cream mixture heats, whisk the egg yolks in a medium bowl until they lighten in color slightly, about 30 seconds. This makes them easier to temper.
- Once you see tiny bubbles around the edges of the cream mixture, remove it from the heat. Slowly ladle about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. This gradual warming prevents the eggs from scrambling.
- Pour the warmed egg mixture back into the saucepan, whisking constantly. Return to medium-low heat and cook, stirring continuously with a wooden spoon or silicone spatula. Make sure to scrape the bottom and sides of the pan as you stir.
- The custard is ready when it thickens enough to coat the back of your spoon and hold a line when you run your finger through it – this usually takes 5-7 minutes.
- Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and corn syrup until fully incorporated. Press plastic wrap directly onto the surface (this prevents a skin from forming) and refrigerate until completely cold, at least 4 hours or overnight.
- While the base chills, roughly chop your chocolate. The varying sizes create nice texture throughout the ice cream.
- When you’re ready to churn, stir the cold custard base to recombine everything. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
- In the last minute of churning, add the reserved raspberry mixture. The ice cream should be thick but still soft-serve consistency.
- Layer about one-third of the ice cream into your storage container, sprinkle with some chocolate chunks. Repeat twice more with remaining ice cream and chocolate, ending with chocolate on top.
- Press a piece of wax paper or parchment directly on the surface, cover, and freeze until firm, at least 4 hours. The ice cream will keep for about 2 weeks, but the texture is best in the first few days.