Luscious raspberry sauce swirled into vanilla ice cream and mixed with chocolate chunks.
Raspberry swirl and chocolate chunk ice cream! OH MY!!! It’s as good as it sounds. For some reason I am stuck on raspberries and chocolate. Just imagine this ice cream with Raspberry Brownies!
For this ice cream, I started with the same basic custard that I used in my Old Fashioned Peach Ice Cream. Fresh raspberries were mixed with some sugar and left to macerate for a couple of hours. Because I didn’t want all those seeds in my ice cream, I strained the berries and juice through a fine meshed sieve.
I debated adding this directly to the ice cream maker, but decided against it. Instead, I completely churned the ice cream. Then I put half of the ice cream in a dish and added half of the strained berries on top and sprinkled with chocolate. The rest of the ice cream went on top, then berries, and chocolate.
The ice cream is quite soft when it comes out of the mixer. Once I layered all the ingredients, I carefully took a butter knife and just lightly made swirls through the mixture.
I was very careful to not over mix. I popped it in the freezer and waited and waited and waited. I tell ya, the toughest part is the waiting! You can eat it right away and I always sample, but I really love it when it has set up and is firm.
I used an ice cream maker to churn this ice cream. Just one little piece of advice I’d offer – make certain your ice cream mixing bowl is fully frozen prior to churning ice cream. Trust me, your sherbet just won’t turn into ice cream unless the bowl is really, really frozen!
The directions for my mixer says to freeze for at least 12 hours. Throw your bowl into the freezer the night before and then you are good to go!
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Fresh raspberries and chocolate chunks swirled into vanilla ice cream
- 2 cups heavy cream
- 1 cup milk
- ¾ cups sugar
- ¼ teaspoon salt
- 5 whole large egg yolks
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh raspberries
- 1/2 cup sugar
- 2 oz milk chocolate candy bars broken into small chunks 3 each
- In a saucepan, heat 1 cup heavy cream, 1 cup milk and ¾ cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
- In a separate bowl, beat egg yolks. Take 1 cup of heated cream mixture and pour into whisked eggs. Pour in a slow steady stream while whisking eggs.
- Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-180 F.
- In a large bowl, pour remaining 1 cup of cream. Place a fine strainer over top. Pour heated custard into strainer.
- Add vanilla.
- Cover and refrigerate until completely cooled, at least 4 hours or overnight.
- For Raspberry Sauce: Place raspberries and 1/2 cup sugar in a bowl. Stir until sugar mixed in. Cover and let sit for at least one hour.
- Churn ice cream mixture in an automatic ice cream maker.
- When finished churning, place half of the ice cream in a large dish. Drizzle half the raspberry sauce over the top. Sprinkle with half of the chocolate.
- Place remaining ice cream on top and repeat with raspberry sauce and chocolate.
- With a knife, carefully create swirls through the ice cream.
- Cover and place in the freezer for at least 4 hours.
Ice Cream recipe adapted from Fine Cooking Magazine.
Plan at least 4 hours of chilling time before churning in an ice cream maker.
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