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Raspberry Chocolate Chunk Ice Cream

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3 Cups Half & Half
1 Cup Heavy Cream
8 Egg Yolks
1 1/4 Cup Sugar, divided
1 Tsp Vanilla Extract
2 6oz Containers Fresh Raspberries
1 Tbsp Lemon Juice
2 3.5oz Bars of Milk or Dark Chocolate, chopped into small pieces


  1. Start by making the raspberry puree. Add the raspberries, ¼ cup sugar and lemon juice to a saucepan and heat over medium heat. Stir to coat the raspberries. Use a spoon to mash the raspberries as they cook. You want the raspberries to be soft and juicy. This will take about 7-8 minutes.
  2. Remove from heat and add to a food processor. Puree the raspberries.
  3. Place a fine mesh strainer over a large bowl. Strain the raspberries, making sure to remove any pulp or seeds. Save the puree and discard the pulp/seeds. Set the puree aside to cool.
  4. Add the half & half and heavy cream to a medium sized saucepan. Heat over medium heat until simmering. Remove from the heat and set aside.
  5. In a large mixing bowl, add the yolks from 8 eggs. Whisk until smooth. Add 1 cup of sugar and whisk until combined. Discard the egg whites or save for another recipe.
  6. Temper the eggs by slowly adding 1 cup of the warm cream mixture to the egg yolk mixture. Whisk while slowly pouring - it is very important that you do this. Continue to whisk while adding another 1 cup of the warm cream mixture. There should be enough of the cream mixture added to the eggs to warm them through without cooking them. Slowly pour the rest of the warm cream mixture into the egg yolk mixture, while whisking, until completely combined.
  7. Add the mixture back into the saucepan and heat over low heat. Constantly stir the mixture until it has thickened and reaches 175 degrees. This will take about 5-7 minutes and the mixture will coat the back of a spoon.
  8. Remove from heat and pour into a storage container. Let cool for about 30 minutes on the counter. Then, stir in the vanilla extract and raspberry puree. Cover and let cool in the fridge for at least 12 hours but ideally overnight.
  9. Once the mixture has chilled in the fridge for at least 12 hours or overnight, pour into an ice cream maker and process according to manufacturer directions.
  10. Pour into a freezer storage container and add the chocolate pieces. Stir to combine. Tightly cover and place in the freezer to firm up for at least 4 hours before serving.
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