Raspberry Swirl and Chocolate Chunk Ice Cream

INGREDIENTS:

• 2 cups heavy cream
• 1 cup milk
• 3/4 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)

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. Place a fine strainer over top. Pour heated custard into strainer.
5. Add vanilla.
6. Cover and refrigerate until completely cooled, at least 4 hours or overnight.
7. 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.
8. Churn ice cream mixture in an automatic ice cream maker for 20 -25 minutes
9. 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.
10. Place remaining ice cream on top and repeat with raspberry sauce and chocolate.
11. With a knife, carefully create swirls through the ice cream.
12. Cover and place in the freezer for at least 2 hours.

NOTES

May use milk chocolate or dark chocolate.