Ingredients:

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon black raspberry extract
  • Pinch of salt
  • 1 cup (240 g) black raspberries, fresh or frozen
  • 4 ounces (113 g) semi-sweet chocolate, chopped
  • 1/2 cup (120 ml) black raspberry purée

Instructions:

  1. Combine heavy cream, whole milk, granulated sugar, vanilla extract, black raspberry extract, and salt in a saucepan.
  2. Heat over medium heat, stirring until sugar dissolves completely (about 5 minutes).
  3. Remove from heat and let cool slightly.
  4. In a blender, purée the black raspberries until smooth.
  5. Strain through a fine-mesh sieve to remove seeds if desired.
  6. Refrigerate the ice cream base for at least 4 hours or overnight.
  7. Pour chilled base into an ice cream maker and churn according to the manufacturers instructions (usually around 20-25 minutes).
  8. In the last few minutes, slowly add the chocolate pieces.
  9. Transfer the churned ice cream to a freezer-safe container, layering it with spoonfuls of the raspberry purée.
  10. Use a knife or a spoon to gently swirl the purée into the ice cream for a marbled effect.
  11. Cover and freeze for at least 4 hours, or until firm.