Luscious raspberry sauce swirled into vanilla ice cream and mixed with chocolate chunks. A delicious ice cream perfect for summertime!
Raspberry swirl and chocolate chunk ice cream! OH MY!!! It’s as good as it sounds. For some reason I am stuck on raspberries and chocolate. Just imagine this ice cream with Raspberry Brownies!
How do you make raspberry swirl ice cream?
For this ice cream, I started with the same basic custard that I used in my Old Fashioned Peach Ice Cream. Fresh raspberries were mixed with some sugar and left to macerate for a couple of hours. Because I didn’t want all those seeds in my ice cream, I strained the berries and juice through a fine meshed sieve.
I debated adding this directly to the ice cream maker, but decided against it. Instead, I completely churned the ice cream. Then I put half of the ice cream in a dish and added half of the strained berries on top and sprinkled with chocolate. Then added the rest of the ice cream and another layer of berries and chocolate.
The ice cream is quite soft when it comes out of the mixer. Once I layered all the ingredients, I carefully took a butter knife and just lightly made swirls through the mixture.
I was very careful to not over mix. I popped it in the freezer for two hours for the ice cream to completely harden You can eat it right away and I always sample, but I really love it when it has set up and is firm.
Try this delicious ice cream with a bit of hot fudge drizzled over the top!
How do you churn ice cream?
I used an ice cream maker to churn this ice cream. Just one little piece of advice I’d offer – make certain your ice cream mixing bowl is fully frozen prior to churning ice cream. Trust me, your custard just won’t turn into ice cream unless the bowl is really, really frozen!
The directions for my mixer says to freeze for at least 12 hours. Throw your bowl into the freezer the night before and then you are good to go!
Other frozen desserts
- Orange Sherbet
- Strawberry Ice Cream
- Lime Sherbet
- Watermelon Sorbet
- Apricot Sorbet
- Mint Chocolate Chip Ice Cream
- Peppermint Ice Cream
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you’ll LOVE all the others in this category. Check out all my desserts here!
Raspberry Swirl and Chocolate Chunk Ice Cream
- 2 cups heavy cream
- 1 cup milk
- ¾ cups sugar
- ¼ teaspoon salt
- 4 whole large egg yolks
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh raspberries
- ½ cup sugar
- 6 oz milk chocolate (cut into small pieces)
- In a saucepan, heat heavy cream, 1 cup milk and ¾ cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
- In a separate bowl, beat egg yolks. Beat until they are smooth and lighter in color. Take ½ cup of heated cream mixture and slowly pour into eggs while whisking.
- Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-180 F.
- Place a fine strainer over top. Pour heated custard into strainer.
- Add vanilla.
- Cover and refrigerate until completely cooled, at least 4 hours or overnight.
- For Raspberry Sauce: Place raspberries and ½ cup sugar in a bowl. Stir until sugar is mixed in. Cover and let sit for at least one hour. Pour raspberries and juices into a fine mesh strainer. Use a spatula to push through strainer. Discard seeds.
- Churn ice cream mixture in an automatic ice cream maker for 20 -25 minutes
- When finished churning, place half of the ice cream in a large dish. Drizzle half the raspberry sauce over the top. Sprinkle with half of the chocolate.
- Place remaining ice cream on top and repeat with raspberry sauce and chocolate.
- With a knife, carefully create swirls through the ice cream.
- Cover and place in the freezer for at least 2 hours.