This is one of the best ice cream recipes I have ever tried. If you have ever had Graeter’s ice cream by the same name, and you liked it, you will love this. It would probably be very good with raspberries as well, but the black raspberry has a truly unique, very intense flavor – worth seeking out. We picked ours at a nearby farm last summer, and we will definitely be going back this summer again for more.
2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
pinch kosher salt
3 large egg yolks
1/2 teaspoon vanilla extract
2 1/2 cups black raspberries
5 (1.3 oz) squares dark chocolate (I used Trader Joe’s)
Heat the cream, sugar and a pinch of salt in a heavy pot until it’s just beginning to bubble around the edges (do not let it boil). In the meantime, whisk together the egg yolks in a heatproof bowl. Temper the yolks by slowly whisking in about a third of the hot cream, and then whisk this mixture back into the pot with the rest of the cream. Cook the custard over medium-low heat, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Make sure not to let it boil. Strain the custard through a fine mesh sieve and stir in the vanilla.
Puree the raspberries in a blender and strain through a sieve to remove the seeds. Stir the puree into the custard, cover and refrigerate until completely chilled, preferably overnight. Freeze the mixture in an ice cream maker. When churning is almost finished, melt chocolate in microwave or in a bowl above simmering water. Spread a third of the finished ice cream in a container, drizzle melted chocolate with a spoon. Repeat the layer and drizzle two more times, and put in the freezer to harden completely. Soften for a few minutes at room temperature before serving.
Recipe adapted from Food52.com