• In a heavy saucepan, combine sugar and cornstarch. Stir in next 3 ingredients. Whisk constantly over medium-high heat until mixture is smooth and begins to simmer, about 7 minutes. Simmer 2 to 3 more minutes, until mixture has thickened. Remove from heat; add vanilla and 1 cup raspberries. Stir until fruit bursts and mixture is pink.

  • Transfer mixture to a bowl set over an ice bath. Let stand, stirring occasionally, until completely cool, then strain through a fine-mesh strainer to remove seeds. Cover and refrigerate at least 4 hours or overnight.

  • Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Meanwhile, chop chocolate and melt in the microwave in 30-second intervals, stirring each time. Slowly drizzle in chocolate and 1/2 cup raspberries during the last few churns. Transfer to a container. Cover and freeze at least 3 hours or up to 1 week.

Nutrition Facts

280 calories; 18 g total fat; 29 g carbohydrates; 3 g protein;