Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream


For the Chocolate Syrup:
½ cup natural unsweetened cocoa powder
½ cup brewed coffee
½ cup granulated sugar
2 ounces bittersweet chocolate, chopped
¼ teaspoon fine sea salt (Fleur de Sel)
½ teaspoon pure vanilla extract

For the Ice Cream Base:
1½ cups whole milk, plus 2 tablespoons, divided
1 tablespoon plus 1 teaspoon cornstarch
2 ounces cream cheese, softened
1½ cups heavy whipping cream
½ cup granulated sugar
2 tablespoons light corn syrup
½ cup semi-sweet chocolate chunks, coarsely chopped

For the Raspberry Sauce:
3 cups raspberries, fresh or frozen
⅔ cup granulated sugar


To make the raspberry sauce 
  1. combine the 3 cups of raspberries and ⅔ cup granulated sugar in a heavy bottom saucepan. Bring the mixture to a boil over medium heat. Cook until the berries start to break down. Smash the berries with a large spoon while cooking. Simmer until the sauce reduces a little and thickens, about 10 minutes. Remove from the heat and strain through a fine mesh sieve. Store in the refrigerator until ready to use.

To make the ice cream:
  1. Prepare an ice water bath in a large bowl.
  2. For the chocolate syrup combine the cocoa powder, brewed coffee, and ½ cup granulated sugar, in a small saucepan. Bring to a boil and cook for 30 seconds. Remove from the heat and add chopped bittersweet chocolate. Stir until melted. Add the vanilla and salt and set aside.
  3. Create a slurry made with the 2 tablespoons of milk and cornstarch, whisk until smooth, set aside.
  4. Whisk the cream cheese into the warm chocolate syrup until smooth.
  5. In a heavy bottom 3.5 to 4 quart saucepan, combine the 1½ cups milk, cream, the remaining ½ cup sugar and corn syrup. Bring to a boil over medium-high heat, stirring frequently, and cook for 5 minutes. Off-heat whisk in the cornstarch slurry. Set the saucepan back on the heat and cook until slightly thickened, about 1 minute.
  6. Combine the chocolate mixture with the cream mixture in a large glass or metal bowl and place in an ice water bath. Stir every 5 minutes until chilled, cover and refrigerate overnight or at least 8 hours. Process according to your ice cream maker directions.
  7. Once the ice cream is frozen, layer ⅓ of the chocolate ice cream in an air-tight freezer safe container. Spoon ⅓ of the raspberry sauce on top and sprinkle with ⅓ of the chopped semi-sweet chocolate chunks, then repeat twice more with a layer of chocolate, then raspberry, then chocolate chunks, etc.
  8. Freeze the ice cream at least 4 hours or overnight before serving.

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