5 from 5 votes
Raspberry Swirl and Chocolate Chunk Ice Cream
Raspberry Swirl and Chocolate Chunk Ice Cream
Prep Time
20 mins
Cook Time
20 mins
Chilling and Freezing
4 hrs
Total Time
40 mins
 

Fresh raspberries and chocolate chunks swirled into vanilla ice cream

Course: Dessert
Cuisine: American
Keyword: homemade ice cream, how to make ice cream, ice cream recipe, ice cream with raspberries
Servings: 8 people
Calories: 395 kcal
Author: Kathy
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, pour remaining 1 cup of cream. Place a fine strainer over top. Pour heated custard into strainer.
  5. Add vanilla.
  6. Cover and refrigerate until completely cooled, at least 4 hours or overnight.
  7. 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.
  8. Churn ice cream mixture in an automatic ice cream maker.
  9. 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.
  10. Place remaining ice cream on top and repeat with raspberry sauce and chocolate.
  11. With a knife, carefully create swirls through the ice cream.
  12. Cover and place in the freezer for at least 4 hours.
Recipe Notes

Ice Cream recipe adapted from Fine Cooking Magazine.

Plan at least 4 hours of chilling time before churning in an ice cream maker.

Nutrition Facts
Raspberry Swirl and Chocolate Chunk Ice Cream
Amount Per Serving
Calories 395 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 91mg 30%
Sodium 110mg 5%
Potassium 139mg 4%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 37g
Protein 2g 4%
Vitamin A 18.8%
Vitamin C 7.6%
Calcium 8%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.