Chocolate-Raspberry Ice Cream

1. 1

   Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. 2

   Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.

3. 3

   Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

4. 4

   Stir in chopped chocolate, and gently fold in melted raspberry preserves. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.)

5. 5

   *Vanilla extract may be substituted.

No nutritional information available.

No additional tips available.