Have you ever had the Stephen’s Chocolate Raspberry hot chocolate? If not, my friends, you are missing out on one of life’s most delectable pleasures. This hot chocolate was the inspiration for today’s ice cream. Rich and creamy with a tangy finish from real raspberries. Well worth the effort. You can use fresh or frozen raspberries to make your raspberry sauce.
Time Commitment: High, but worth it.
Health Benefits of Ingredients: (Please see the Disclaimer)
Chocolate has been shown in studies to lower cholesterol, improve blood pressure, prevent memory decline, reduce heart disease, and prevent stroke. (See What are the Health Benefits of Chocolate?)
Raspberries suppress inflammation, reduce blood pressure, can reduce risk of heart attack, inhibit tumor growth, provide fiber to help maintain a healthy digestive tract, and provide protection to the eyes against UV light damage. (See What Are the Health Benefits of Raspberries?)
I recommend the Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker.
- 1 c. whole milk
- 2 c. heavy cream
- 3/4 c. sugar
- 8 oz. dark chocolate not unsweetened. This amounts to slightly more than 1 cup of chocolate chips.
- 1 tsp. pure vanilla extract
- Raspberry Topping for Ice Cream
- In a blender or food processor, pulse the sugar and chocolate pieces until chocolate is very finely chopped.
- In the microwave or on the stove, heat the whole milk until just bubbling around the edges.
- Add the hot milk to the chocolate and sugar in the blender and blend until smooth.
- Stir in the heavy cream and vanilla and chill for about three hours, or overnight.
- Pour into your ice cream maker and follow the manufacturer's directions.
- When transferring to an airtight container, fold in raspberry topping. You can make several layers of ice cream and topping, and then fold it all at the end so that the topping gets swirled in the ice cream.