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| Photo Courtesy of The Pastry Affair |
Raspberry Swirled Chocolate Chunk Ice Cream
Yields 1 quart
1 1/2 cups raspberries (fresh or frozen)
1/4 cup sugar
1/2 cup water
1 14-ounce can coconut milk
1 cup heavy whipping cream
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
3 ounces bittersweet chocolate, chopped into small chunks
In a medium saucepan, boil the raspberries, sugar, and water for 10-12 minutes, or until the raspberries release all their juices and the mixture is slightly thickened. Remove from heat and refrigerate the syrup until cold.
In a large mixing bowl, whisk together the coconut milk, whipping cream, sweetened condensed milk, and vanilla. Place in the refrigerator to cool for at least 30 minutes.
Put the cream mixture in ice cream maker and freeze according to manufacture's instructions.
Fold in the chocolate chunks. Very carefully drizzle the cooled raspberry syrup into the ice cream and fold just a few times. This will swirl the raspberry sauce into the ice cream. Do not overmix or you will not achieve the swirled effect!
Freeze the ice cream for at least 2-3 hours to solidfy before indulging. Enjoy
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Many thanks The Pastry Affair!
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