Chocolate Raspberry Ice Cream - cooking recipe

Ingredients

3 1/2 c. whipping cream
4 egg yolks
1/3 c. granulated sugar
8 oz. semi-sweet chocolate
1 Tbsp. vanilla extract
1 pkg. (10 oz.) frozen raspberries, thawed
fresh raspberries for garnish

Preparation

Heat whipping cream.
Beat yolks and sugar together.
Gradually add hot cream to yolks mixture, whisking constantly.
Cook mixture in top of double boiler over hot water stirring constantly until mixture thickens, about 8 minutes.
Do not let mixture boil. Remove from heat.
Strain mixture into bowl.
Add chocolate and vanilla stirring occasionally until chocolate is melted and mixture is smooth.
Cool completely.
Stir raspberries with juice into cool mixture.
Freeze in ice cream freezer according to manufacturer's instructions.
Makes 1 1/2 quarts.