Instructions
- 1
First, take the frozen raspberries out of the freezer and let them thaw at room temperature.
- 2
Heat milk to approx. 60°C.
- 3
Chop the chocolate finely and melt it in the milk.
- 4
Whisk egg yolks with white sugar until foamy.
- 5
Mix 4 tbsp of the chocolate milk with the foamy egg yolks.
- 6
Gradually stir the egg yolks into the hot chocolate milk.
- 7
While stirring constantly, heat the milk briefly to 75°C.
- 8
Let it cool to room temperature. If you're impatient, please wait at least until the mixture is below 40°C.
- 9
Stir cream into the ice cream mixture.
- 10
Let it cool down to refrigerator temperature (e.g., overnight).
- 11
Purée the thawed raspberries with the cane sugar and lemon juice.
- 12
Pre-chill your ice cream maker as soon as the ice cream mixture reaches 10°C.
- 13
Pour the chocolate mixture into the ice cream maker.
- 14
Just before the chocolate mixture reaches your desired creaminess, mix in the raspberry purée for 5 minutes.
5 min - 15
Put it in the freezer for 2 hours and it's ready to enjoy. For later enjoyment, take the ice cream out of the freezer 20-30 minutes beforehand so it's not too hard and reaches your favorite creaminess.
2 h30 min - 16
Heat milk to approx. 60°C.
- 17
Chop the chocolate finely and melt it in the milk.
- 18
Whisk egg yolks with white sugar until foamy.
- 19
Mix 4 tbsp of the chocolate milk with the foamy egg yolks.
- 20
Gradually stir the egg yolks into the hot chocolate milk.
- 21
While stirring constantly, heat the milk briefly to 75°C.
- 22
Let it cool to room temperature. If you're impatient, please wait at least until the mixture is below 40°C.
- 23
Stir cream into the ice cream mixture.
- 24
Let it cool down to refrigerator temperature (e.g., overnight).
- 25
Purée the thawed raspberries with the cane sugar and lemon juice.
- 26
Pre-chill your ice cream maker as soon as the ice cream mixture reaches 10°C.
- 27
Pour the chocolate mixture into the ice cream maker.
- 28
Just before the chocolate mixture reaches your desired creaminess, mix in the raspberry purée for 5 minutes.
5 min