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CHOCOLATE RASPBERRY ICE
CREAM
Serves: 6
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup cream
1/2 pint
raspberries
1/4 cup sugar
In a heavy saucepan, combine chocolate
and milk. Heat over very low heat and stir until chocolate is fully dissolved
into the milk. Remove from heat and cool. Beat eggs and sugar until fluffy. Add
cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and
chill until cold.
Mash the raspberries with the sugar, cover, and
refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker.
When the ice cream is thick ad smooth, add the raspberry mixture. Continue
churning until ice cream is set and creamy. Finish freezing and enjoy.
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