Recipe#8750

Title: Choc Rasp Icecream

Newsgroups: rec.food.recipes 
 From: jojo@leland.Stanford.EDU (Joanne Spetz) 
 Subject: Chocolate Raspberry Ice Cream 
 Message-ID: <1993Aug23.234154.22883@leland.Stanford.EDU> 
 Organization: Stanford University, California 
 Date: Mon, 23 Aug 93 23:41:54 GMT 

4 oz. unsweetened chocolate
 1 cup milk
 2 eggs
 1 cup sugar
 1 tsp vanilla
 1 cup cream
 1/2 pint raspberries
 1/8-1/4 cup sugar
 Melt the chocolate over very low heat.  Add 1 cup milk and heat until
 chocolate is fully dissolved into the milk.  Remove from heat and cool.
 Beat eggs until light and fluffy.  Add sugar and beat more.  Add cream
 and vanilla and beat more.  Add chocolate mixture, beat thoroughly, and
 chill until cold (1-3 hours, depending on your 'fridge).
 While chocolate base is freezing, mash the raspberries with the sugar,
 cover, and refrigerate.
 When chocolate mixture is cold, freeze it in your ice cream maker.  When
 it is about 2 minutes from being "done" (this would be at the 20 minute
 mark in a Donvier), add the raspberry mixture.  If you add the raspberries
 early they will sink to the bottom.  Better to add them late.
 Finish freezing and enjoy.
 This is some SERIOUSLY rich ice cream!