Chocolate Ice Cream With Raspberry Purée - cooking recipe

Ingredients

3 oz dark chocolate, chopped
1 cup chilled heavy cream
1 None egg
1/2 cup frozen raspberries, thawed
1 tsp sugar
1-2 tsp ground cinnamon

Preparation

Melt the chocolate in a bowl set over a saucepan of barely simmering water; stir until smooth. Beat the cream with an electric mixer until stiff peaks form. Reserve 3 tbsp whipped cream in a small bowl; cover and refrigerate.
Remove the bowl of chocolate from the heat. Whisk the egg in a separate bowl set over the same saucepan of barely simmering water for 2-3 mins until creamy. Remove from the heat and stir in the melted chocolate, then the remaining whipped cream. Cover and freeze for at least 4 hours.
Reserve a few raspberries for decoration. Place the rest in a blender with the sugar and puree. Strain through a sieve, using a wooden spoon to push the mixture through. Scoop the chocolate ice cream onto two plates and add dollops of the reserved whipped cream. Sprinkle over the cinnamon, then add a drizzle of raspberry puree and the reserved raspberries. Serve with the remaining raspberry puree.