Dark Chocolate Raspberry Ice Cream
Makes 1/2 gallon
- 1 pint light cream, divided
- 1 pint heavy cream
- 5/8 cup Raspberry Sauce
- 1/2 cups sugar
- 4 oz dark chocolate
- 4 tsp vanilla
- pinch of salt
- Melt chocolate in a double boiler.
- Slowly whisk in 1 cup light cream, but do not allow the cream to boil.
- Once the mixture is smooth mix in the raspberry sauce.
- Remove from heat and transfer to a mixing bowl.
- In a mixing bowl slowly mix in the rest of the light cream and the heavy cream.
- Mix in the vanilla, sugar, and salt until disolved.
- Chill for about 2 hours.
- Freeze using an ice cream maker.