Chocolate Raspberry Ice Cream

Instructions

1. In a medium saucepan, whisk together heavy cream, whole milk, granulated sugar, fine sea salt, and unsweetened cocoa powder until smooth and no lumps remain.
2. Place the saucepan over medium heat and warm the mixture, stirring frequently, until the sugar is fully dissolved and the mixture reaches 170°F (77°C). Do not boil.
3. Remove from heat and whisk in pure vanilla extract.
4. Transfer the chocolate mixture to a bowl and let it cool to room temperature.
5. Once cooled, cover and refrigerate the custard base for at least 2 hours or until thoroughly chilled.
6. While custard chills, purée fresh raspberries in a blender or food processor, then strain through a fine mesh sieve to remove seeds. Set aside.
7. Churn the chilled chocolate custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve texture (about 20-25 minutes).
8. Gently fold half of the raspberry purée into the churned ice cream to create a marbled effect; save the remaining purée for layering.
9. Transfer half of the ice cream into a freezer-safe container, drizzle half of the remaining raspberry purée over it, then add the rest of the ice cream and top with the final raspberry purée.
10. Using a knife or skewer, lightly swirl the raspberry purée through the ice cream to create a ripple pattern.
11. Cover the container and freeze the ice cream until firm, about 4 hours, before serving.