Yield: 4 Servings
|4 ounces||Unsweetened chocolate|
|½ pint||Raspberries (up to)|
From: jojo@... (Joanne Spetz)
Date: Mon, 23 Aug 93 23:41:54 GMT This is a variation of a chocolate ice cream recipe in Ben & Jerry's Ice Cream Book.
Melt the chocolate over very low heat. Add 1 cup milk and heat until chocolate is fully dissolved into the milk. Remove from heat and cool.
Beat eggs until light and fluffy. Add sugar and beat more. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold (1-3 hours, depending on your 'fridge). While chocolate base is freezing, mash the raspberries with the sugar, cover, and refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker. When it is about 2 minutes from being "done" (this would be at the 20 minute mark in a Donvier), add the raspberry mixture. If you add the raspberries early they will sink to the bottom. Better to add them late. Finish freezing and enjoy. This is some SERIOUSLY rich ice cream! REC.FOOD.RECIPES ARCHIVES
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