After my mother-in-law gave the ice cream maker to me as an early birthday gift I knew I had to make a batch of her favorite flavor, Raspberry Chip ice cream. This ice cream was nice and creamy, the raspberry gave a nice freshness to it and that little kick of chocolate complimented it perfectly! The only problem with the recipe is that the seeds can be a pain, next time I’ll make sure to sieve out the seeds. I made this last summer when raspberries were in abundance but you can definitely save some money and use frozen raspberries. Would make a nice pink desert for the upcoming Valentine’s Day!

Raspberry Chip Ice Cream

Ingredients

• 1 pint fresh raspberries
• 1/2 cup sugar
• juice of 1/2 lemon
• 2  large eggs
• 2 cups of heavy or whipping cream
• 1 cup milk

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Toss raspberries, lemon juice and 1/4 cup of sugar and allow to macerate in the refrigerator for 2 hours, stirring occasionally.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the remaining cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend.

Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture.

Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
The last 5 minutes add your chocolate chips.

Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens (about 2 minutes before it is done), add the whole raspberries, then continue freezing until the ice cream is ready.

Makes generous 1 quart

Source: Spaghetti Ice Cream