Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup fresh or frozen black raspberries (thawed)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 cup semi-sweet chocolate chips

Instructions:

  1. In a medium saucepan, combine heavy cream, milk, sugar, vanilla extract, and salt.
  2. Heat over medium heat, whisking until sugar dissolves and mixture is hot but not boiling.
  3. Remove from heat and chill in the refrigerator for at least 2 hours.
  4. In a small saucepan, combine black raspberries, sugar, and lemon juice.
  5. Cook over medium heat until raspberries break down (about 5 minutes).
  6. Optionally strain through a fine mesh sieve for a smoother texture. Cool and set aside.
  7. Pour the chilled ice cream base into the ice cream maker and churn according to the manufacturers instructions (usually about 20–30 minutes).
  8. Once churned, gently fold in black raspberry swirl and chocolate chips into the ice cream.
  9. Transfer the mixture to a lidded container and freeze for at least 4 hours before serving.