Raspberry Dark Chocolate Ice Cream With Brownie Chunks

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   To make the raspberry puree:

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   1.Use a food processor or blender to puree all ingredients. Pass mixture through a mesh strainer to remove seeds. Chill for at least 2 hours and keep cold.

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   To make the ice cream:

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   2.In a medium saucepan over medium high heat, combine the heavy cream, cocoa powder, sugar and salt. Bring to a boil while whisking to dissolve the cocoa and sugar.

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   3.Put the dark chocolate morsels in a large bowl. Once the cocoa mixture has reached a boil, remove from heat and pour over the dark chocolate morsels. Let sit for 5 minutes, then whisk until smooth. Add the whole milk, vanilla extract and raspberry liquor and whisk to combine. Chill for at least 2 hours.

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   4.Freeze the chilled mixture in an ice cream machine according to manufacturer's instructions. While the ice cream is churning, place a large bowl in the freezer. Once ice cream is done, use a spatula to layer the ice cream with drizzles of raspberry puree and brownie chunks.

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   5.Freeze for 2-3 hours before serving.

* Per serving · 4 servings · Values may vary.