Description
A silky, custard-based ice cream with bright raspberry ribbons and bittersweet chocolate chunks, perfect for summer indulgence.
Ingredients
Scale
- 2 cups heavy cream, cold
- 1 cup whole milk, cold
- 5 large egg yolks, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar (for raspberry sauce)
- 1 tablespoon lemon juice
- 6 ounces high-quality dark chocolate (60–70%), chopped
- Fresh raspberries, chocolate shavings, or a sprig of mint (for garnish)
Instructions
- Prepare the raspberry sauce: combine raspberries, 1/4 cup sugar, and lemon juice in a small saucepan. Cook until softened, about 6–8 minutes. Press through a fine sieve for a silky coulis; chill until ready.
- Warm the dairy: heat heavy cream and milk until just steaming; do not boil.
- Whisk egg yolks and sugar in a bowl until pale and slightly thickened.
- Temper the yolks by slowly drizzling one cup of hot dairy into the yolks while whisking. Then pour back into the saucepan.
- Cook the mixture over low heat, stirring until it coats the back of the spoon and reaches about 175°F.
- Chill the custard: strain into a bowl, cool slightly, then refrigerate until fully chilled (at least 3 hours or overnight).
- Churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
- Layer with sauce and chocolate in a freezer-safe container, repeating the layers, and finish with a swirl of coulis.
- Firm up the ice cream by covering and freezing for at least 4 hours.
Notes
Use cold dairy to speed chilling. Reserve whole raspberries for garnish and follow tips on tempering yolks and consistency for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg