Raspberry Chocolate Chip Ice Cream

• Vegan
• Gluten free

• Produce

  • 2 cups Driscoll's raspberries

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/4 cup Sugar

Found on nutmegnanny.com

Description

Ingredients

• 2 cups Driscolls raspberries
• 1/4 cup sugar
• 1 tablespoon lemon juice

Directions

• For ice cream: Set a medium saucepan over medium heat. Pour in half and half and heavy cream. Simmer the mixture, stirring every so often, until the mixture is warmed. Remove from heat and set aside. In a large mixing bowl add egg yolks and whisk until smooth. Slowly pour in sugar and whisk until combined. Add in a small amount of cream mixture to the egg mixture and whisk until combined. Slowly add in more cream until the egg mixture is warmed. Continue whisking in the cream until its all been added. Add the mixture back into the saucepan and set over low heat. Stir constantly until the mixture has thickened and reached 175 degrees. Remove the mixture from the heat and pour into a storage container. Let cool on the counter for 30 minutes, stir in vanilla bean paste, raspberry puree, cover and let cool in the refrigerator overnight. Pour into an ice cream maker and process according to the manufacturers directions. Once the mixture reaches soft serve texture stir in dark chocolate chips. Cover the top of the ice cream and freeze for at least 4 hours before serving. For raspberry puree: Add all ingredients to a small saucepan and simmer over medium heat until the berries start to soften. Mash the berries until juicy and soft. Remove from heat, puree in a high-speed blender or food processor, strain through a fine mesh strainer, set aside and let cool. Throw out any pulp or seeds left in the strainer. Note: Optional - half berries and stir extra berries into the ice cream before freezing.