Chocolate Raspberry Ice Cream
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FITANDFULL.CA
CLICK HERE FOR RECIPE
A luxurious blend of chocolate and tart raspberries in this heavenly Chocolate Raspberry Ice Cream, a perfect treat to satisfy your cravings.
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In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
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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.
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Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
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Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
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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.
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Add your heavy cream to your mix, stir to combine.
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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.
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When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
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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.