Chocolate Raspberry Ice Cream
Dark Chocolate Ice Cream
- 2.5 cup half-and-half cream
- 1 cup brown sugar Splenda (or Erythritol)
- 1/2 cup unsweetened Dutch Processed cocoa powder
- 2 oz dark unsweetened chocolate, melted
- 4 eggs, lightly beaten
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup shaved dark chocolate, 70% or higher
- 2 cups of fresh or frozen raspberries
- 1/2 cup sweetener
- 2 tbsp water
Make the Ice Cream
- In a heavy saucepan, heat half-and-half until starting to steam but not boiling, then stir in sweetener and cocoa powder until dissolved.
- In a medium bowl, whisk the eggs, then pour a small amount of hot cream mixture into the eggs, whisking constantly to temper, adding more gradually until you’ve used at least half of the liquid
- Return all to the pan. Whisking constantly, cook over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat and stir in dark chocolate until melted. Stir in whipping cream and vanilla.
- Press plastic wrap onto the surface of custard and refrigerate for several hours or overnight.
- Pour your custard into the ice cream cylinder and churn according to the manufacturer’s directions.
- During the last 10-15 minutes of churning, add the whole raspberries and shaved chocolate. The raspberries will ‘break up’ on their own while churning.
- Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Make the Raspberry Sauce
- Combine all the ingredients in a small saucepan and cook over medium heat, stirring frequently, until the raspberries break apart, around ten minutes.
- Strain the sauce through a fine-meshed strainer to remove seeds