Hands-on Time
20 Mins
Total Time
9 Hours 20 Mins
Yield
Makes about 1 qt.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.)

Step 5

*Vanilla extract may be substituted.

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