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Refreshing Raspberry Chocolate Chip Ice Cream

Helen T. Patterson
A luscious combination of fresh raspberries and rich chocolate, this creamy ice cream is naturally sweetened and perfectly smooth.
High in protein and antioxidants, it’s an indulgent yet nutritious treat that’s easy to make at home.
Perfect for summer afternoons, family desserts, or anytime you crave a refreshing, satisfying frozen delight.
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Prep Time 25 minutes
Cook Time 0 minutes
Freeze Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • 1 Small saucepan
  • 1 medium saucepan
  • 1 Medium Mixing Bowl
  • Whisk
  • Fine mesh strainer or colander with cheesecloth
  • Ice cream maker
  • Microwave-safe bowl or double boiler

Ingredients
  

  • 8 ounces fresh raspberries
  • ¼ cup granulated sugar for berries
  • 4 large egg yolks
  • 1 cup heavy cream
  • ¾ cup granulated sugar for custard
  • Pinch of salt
  • 1 ¼ cup whipping cream
  • 1 tablespoon vanilla extract
  • 2 ounces milk chocolate

Instructions
 

  • Preparing the Raspberries: Begin by placing the fresh raspberries into a small saucepan.
    Sprinkle ¼ cup of granulated sugar over the berries. Using a wooden spoon or silicone spatula, gently stir the fruit to combine.
    Place the pan over low heat and allow the berries to slowly release their natural juices.
    Stir occasionally to prevent sticking or scorching. After about 5–7 minutes, the mixture should become syrupy, with vibrant red juices infused with natural sweetness. Set aside to cool slightly.
  • Whisking the Egg Yolks: Separate the eggs, placing the yolks in a medium-sized mixing bowl.
    Using a whisk or an electric mixer, beat the yolks briskly until they lighten in color and thicken slightly.
    This process helps to build a creamy texture in your ice cream custard.
    Reserve the egg whites for another use, such as meringues or an omelet, to avoid waste.
  • Crafting the Custard Base: In a medium saucepan, combine 1 cup of heavy cream, ¾ cup of granulated sugar, a pinch of salt, and the prepared egg yolks.
    Place the pan over low heat, stirring constantly with a silicone spatula or whisk.
    This gentle cooking prevents the eggs from scrambling and allows the sugar to dissolve fully.
    As the mixture warms, continue whisking frequently.
    After 10–12 minutes, the custard should thicken enough to coat the back of a spoon, achieving a silky, pudding-like consistency.
  • Straining for Smoothness: Remove the custard from the heat. Place a fine mesh strainer or colander lined with cheesecloth over a large bowl.
    Pour the warm custard through the strainer, allowing it to flow slowly into the bowl below.
    This step removes any cooked egg bits or undissolved sugar grains, ensuring a perfectly smooth base.
    Next, transfer the slightly cooled raspberry mixture through the strainer as well, pressing gently with a spatula to extract all the vibrant juices.
  • Combining Cream and Flavor: Add 1 ¼ cups of whipping cream and 1 tablespoon of vanilla extract to the bowl with the strained custard and raspberry juice.
    Gently whisk the ingredients together until fully incorporated, forming a uniform, creamy mixture.
    The whipping cream adds richness and ensures a smooth, scoopable texture once frozen.
  • Chilling the Ice Cream Base: For the best results, chill the ice cream base thoroughly before churning.
    Transfer the bowl to the refrigerator and allow it to cool completely—ideally for several hours or overnight.
    If you need to speed up the process, place the bowl inside a larger bowl filled with ice water.
    Chilling is essential to prevent a grainy texture in your finished ice cream.
  • Melting the Chocolate: While the custard chills, melt the milk chocolate for the mix-ins.
    Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted.
    Alternatively, use a double boiler for more controlled melting.
    Let the melted chocolate cool to room temperature, ensuring it won’t melt the ice cream when added.
  • Churning the Ice Cream: Once the ice cream base is thoroughly chilled, pour it into your ice cream maker following the manufacturer’s instructions.
    Begin the churning process. As the mixture thickens and reaches a soft-serve consistency, you can prepare to add the chocolate.
  • Adding Chocolate Chips: When the ice cream is nearly set but still slightly soft, slowly drizzle the melted chocolate into the churner while it is running.
    The motion of the ice cream machine will naturally break the chocolate into small, bite-sized pieces that freeze quickly, creating delightful chocolate chips throughout the creamy raspberry base.
  • Freezing to Firmness: Transfer the freshly churned ice cream into a freezer-safe container.
    Smooth the top with a spatula and cover it with a lid or plastic wrap. Freeze for at least 2–4 hours to achieve a firm, scoopable texture.
    Once fully frozen, serve and enjoy your luscious, homemade Raspberry Chocolate Chip Ice Cream.
  • Serving Suggestions: Scoop the ice cream into bowls or waffle cones and garnish with fresh raspberries or a drizzle of melted chocolate.
    This dessert is perfect on its own or paired with warm baked goods like brownies, chocolate cake, or shortbread cookies for an indulgent experience.

Notes

  • Use fresh, ripe raspberries for the brightest flavor and natural sweetness. Frozen berries can be substituted, but thaw and drain excess liquid first.
  • Whisk egg yolks gently—overbeating or adding them to hot cream too quickly may cause scrambling.
  • Chill the custard thoroughly before churning to ensure a smooth, creamy texture.
  • Melt chocolate carefully—avoid overheating to prevent grainy or burnt chocolate.
  • For an extra creamy texture, consider using a mix of heavy cream and half-and-half.
  • Customize sweetness by adjusting sugar slightly to taste, depending on berry tartness.
  • Always strain the custard and berry mixture for a silky, professional finish.