Raspberry Chip Ice Cream

Raspberry Chip Ice Cream
Makes 8
Prep 25 m
Cook 10 m
Chill 240 m
Process 30 m
Chill or overnight
Freeze at least 3 hrs



  1. 1 of 3 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.
  2. 2 of 3 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.
  3. 3 of 3 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 Information for Raspberry Chip Ice Cream
Servings Per Recipe: 8
Per Serving: 280 kcal cal., 18 g Fat, total, 29 g carb., 3 g fiber, 24 g sugar, 3 g pro.