Dark Chocolate Raspberry Ice Cream
A rich, creamy 92% chocolate ice cream paired with fresh summer raspberries
Servings 6
Ingredients
- 2 1/4 cups heavy whipping cream
- 1 1/2 cups whole milk
- 6 egg yolks
- 3 tsp espresso powder
- 1 tsp vanilla extract
- 1 tsp coffee extract
- 1 tsp kosher salt
- 2/3 cup white granulated sugar
- 8 oz 92% dark chocolate
- 1 tbsp black cocoa powder
- 1 pint fresh raspberries
- Basil / mint for garnish
Instructions
- In a large stock pot, combine heavy whipping cream and whole milk. Heat over medium-high until bubbly and steaming.
- Add vanilla and coffee extracts as well as espresso powder. Stir to combine and remove from heat.
- In a large bowl, whisk together 5 egg yolks, sugar, and salt until it's pale, thick, and creamy.
- Slowly ladle in a spoonful or two of hot milk mixture to temper the eggs, constantly whisking to combine.
- Pour tempered egg mixture into the pot of milk and stir to combine. Add your chopped chocolate and cocoa powder and whisk until melted and smooth.
- Cook over medium-high heat until custard thickens to a loose pudding consistency. Remove from heat.
- Strain ice cream mix through a fine-mesh sieve into a large heat-proof bowl. Cover and let chill completely.
- Churn ice cream base in an ice cream maker until very thick and creamy. Remove from bowl and mix in half your raspberries.
- Scoop ice cream to serve and garnish with more raspberries and fresh basil.
Notes
- To chill ice cream base faster, pour into a large sheet pan in a thin layer. Then place in freezer or fridge, stirring every 5-10 minutes, until cold.
- You can add all your raspberries to the ice cream base, but it will crush them easily. I prefer whole berries on top to balance the chocolate flavor.
- Try sprinkling the top of your ice cream with a little sea salt or olive oil!