chocolate raspberry ice cream
- 10 oz. seedless raspberry jam
- 2 cups whipping cream
- 2 cups whole milk
- 1 cup sugar
- 2 tbsp vanilla extract
- 2 tbsp Dutch process cocoa powder
- pinch kosher salt
- 12 oz. bittersweet or semisweet chocolate, cut into pieces
- 7 egg yolks
Pour the cream and milk into a stainless steel bowl and place over a steaming pan of boiling water. When the mix gets hot, a film will form over the surface.
Add the sugar, vanilla, cocoa powder and salt. Blend thouroughly with a whisk and then add the chocolate. Still gently while the chocolate melts. When fully blended, whisk in the yolks and continue stirring until the yolks are totally incorporated. Let steep for 5 minutes, still every few minutes so the mixture cooks evenly. Add the rapsberry jam, whisking so the jam melts and is fully incorporated. Let steep for another 5 minutes. Remove from heat and let the mix cool to room temperature. Chill completely in the refrigerator.
Pour the mix into an ice cream maker* and process according to the manufacturer's instructions. Scoop the ice cream into a container and the put in the freezer to harden.
Recipe Hints
- *This recipes makes more ice cream than most ice cream makers can process at once. You should process the mix in two different sessions.
- This ice cream is extremely rich and yummy! It is best served in smaller portions.
