A luxurious blend of chocolate and tart raspberries in this heavenly Chocolate Raspberry Ice Cream, a perfect treat to satisfy your cravings.
Chocolate Raspberry Ice Cream is an exquisite treat that artfully merges the deep, luxurious taste of chocolate with the bright burst of raspberries. This ice cream features a creamy, smooth chocolate base, often enhanced with either raspberry ripple or chunks of real fruit. The richness of the chocolate perfectly complements the fresh and slightly tart flavor of raspberries, making this ice cream a popular choice for those who appreciate a sophisticated blend of flavors. Ideal for enjoying on a warm day or as a decadent dessert, Chocolate Raspberry Ice Cream is a delightful indulgence for berry and chocolate lovers alike.
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INGREDIENTS YOU NEED
- 4 large egg yolks room temperature
- 3/4 cup sugar
- 1 1/2 cups milk
- 3/4 cup cocoa powder
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1 cup raspberry jam
Instructions To Make Chocolate Raspberry Ice Cream
- In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
- Whisk in your milk and cocoa powder to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
- Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
- Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
- Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
- Add your heavy cream to your mix, stir to combine.
- Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
- When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
- In a large loaf pan, pour about 1/3 of your ice cream and then top with a layer of raspberry jam. Repeat. Top with raspberry jam.
- Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid. Enjoy!
Chocolate Raspberry Ice Cream
Ingredients
- 4 large egg yolks room temperature
- 3/4 cup sugar
- 1 1/2 cups milk
- 3/4 cup cocoa powder
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1 1/2 cups raspberry jam
Instructions
- In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
- Whisk in your milk and cocoa powder to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
- Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
- Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
- Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
- Add your heavy cream to your mix, stir to combine.
- Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
- When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
- In a large loaf pan, pour about 1/3 of your ice cream and then top with a layer of raspberry jam. Repeat. Top with raspberry jam.
- Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid. Enjoy!
Nutrition
Frequently Asked Questions About Chocolate Raspberry Ice Cream
Store in a shallow air tight container.
Yes, you can chop fresh raspberries and add them to your ice cream in the last 2 minutes it is being churned.
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delicious!