Raspberry Chocolate Chunk Ice Cream Recipe

Ingredients:

For the Ice Cream Base:

• 2 cups (480 ml) heavy cream

• 1 cup (240 ml) whole milk

• ¾ cup (150 g) granulated sugar

• 1 tsp vanilla extract

• Pinch of salt

For the Raspberry Swirl:

• 1½ cups (180 g) fresh or frozen raspberries

• 2 tbsp sugar

• 1 tsp lemon juice

Add-ins:

• 1 cup (150 g) dark chocolate chunks or chips

Instructions:

1. Make the Raspberry Swirl:

1. In a small saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat, stirring and mashing the berries until they break down (about 5-7 minutes).

3. Strain through a fine mesh sieve to remove seeds (optional), and let cool completely.

2. Prepare the Ice Cream Base:

1. In a large mixing bowl, whisk together heavy cream, milk, sugar, vanilla extract, and salt until the sugar is dissolved.

2. Chill the mixture in the refrigerator for at least 1 hour (or overnight for best flavor).

3. Churn the Ice Cream:

1. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

2. In the last few minutes of churning, add the chocolate chunks.

4. Layer and Swirl:

1. Spoon half the churned ice cream into a freezer-safe container.

2. Drizzle half the raspberry sauce over it and swirl gently with a knife.

3. Repeat with the remaining ice cream and raspberry sauce.

4. Add extra chocolate chunks and a few whole raspberries on top if desired.

5. Freeze:

• Cover and freeze for at least 4 hours or until firm.

Serving Suggestions:

• Serve in bowls, waffle cones, or make it into ice cream sandwiches.

• Garnish with fresh raspberries and extra dark chocolate shavings.