Chocolate-Raspberry Ice Cream

Name: Chocolate-Raspberry Ice Cream
Ingredients: 3/4 cup sugar; 2 tablespoons cornstarch; 1/8 teaspoon salt; 2 cups milk; 1 cup heavy whipping cream; 1 egg yolk; 1 1/2 teaspoons vanilla bean paste*; 4 ounces finely chopped semisweet chocolate; 1/4 cup seedless raspberry preserves, melted

9 ingredients

5 steps

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste*
4 ounces finely chopped semisweet chocolate
1/4 cup seedless raspberry preserves, melted

Directions

1

Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2

Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3

Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
4

Stir in chopped chocolate, and gently fold in melted raspberry preserves. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.)
5

*Vanilla extract may be substituted.