4 cups fresh or frozen and defrosted black raspberries
1 cup cream
1 cup half and half
3/4 cup sugar
pinch of salt
1 1/2 tsp. lemon juice
5 (1.3 oz) squares dark chocolate (I used Trader Joe’s)
Puree the berries, milk, sugar and salt in a blender until smooth. Strain to remove the seeds and stir in the lemon juice. Freeze the mixture in your 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 The Perfect Scoop