It’s official, we’re all miserable with this winter cold. Good news! This ice cream truly is a taste of summer. The fresh raspberries are delightful and the dark chocolate turns it into an indulgent, sophisticated dessert.

I was a bit hesitant with the lack of fat in this recipe. But the ice cream turned out surprisingly creamy and froze well (without ice crystals) despite the addition of raspberry juice.

Word of caution: I used 72% cacao dark chocolate. I liked it. But it was too bitter for the rest of the family. So choose your level of intensity wisely.

Ingredients

• 2 1/2 cups fresh Raspberries
• 1 cup of Sugar, divided plus more to taste
• 3 Eggs
• 1 3/4 cup Heavy Cream
• 1/2 cup Whole Milk
• 1/4 cup Corn Syrup
• 1/8 tsp Salt
• 4 oz Dark Chocolate
• 1 1/2 tsp Canola Oil

What to do

Part I – Fresh Raspberry Juice

In a food processor puree the Raspberries and 1/4 cup of Sugar. Let sit at room temperature for 30 min. Stir it. Taste it. If too tarty add more sugar by the teaspoonful to taste.

Strain the puree into a bowl. Refrigerate the raspberry juice until needed.

Part II – Custard

In a saucepan, gently heat the Heavy Cream, Whole Milk, Corn Syrup, and Salt.

Meanwhile, whisk the Eggs with the remaining 3/4 cup Sugar.

The milk mixture is done once tiny bubbles form on the edges. Now temper the eggs. (Pour a little milk in the eggs while whisking furiously. Repeat until the eggs warm up.) Then slowly pour the whole thing back into the saucepan.

Switch to a wooden spoon. Continue to stir on med. low heat. Make sure the bottom and sides don’t get scorched. Stir until the custard thickens. About 15 minutes. There’s not enough fat for it to thicken enough to do the line test, but there will be a ‘frothy’ look to it.

Strain into a bowl. Allow to cool. Cover with plastic wrap so that it touches the surface of the custard. Now cover with the lid and refrigerate for at least 3 hours.

Part III – Dark Chocolate Chips

Melt the Chocolate in a double boiler. Alternately, fill a sauce pan with 1″ of water and fit a mixing bowl on top that does not touch the water. Heat to medium and stir until smooth. Mix in Oil.

Line a large plate or cookie sheet with parchment. Spread the chocolate out on to the sheet and freeze. It should take at least 30 minutes to harden. Break into shards of various shapes and sizes. Keep in freezer until needed.

Part IV – Ice Cream!

Mix the Raspberry Juice into the Custard. Churn in the ice cream machine. Near the end of the churning, add the Chocolate pieces. You can eat it now or store it in the freezer until you’re ready.

Enjoy!