60 gram dark chocolate of high cocoa-content and quality (I used a bar of fine Nicaraguan chocolate 75%)
150 ml (about ⅔ cup) cream
250 ml (about 1 cup) whole milk
40 gram (about 6 tablespoons) cocoa of good quality
100 ml (80 + 20) (in total about 2/5 cup) sugar
3 tablespoons inverted sugar (such as Agave nectar or corn syrup)
1 whole egg
1 teaspoon genuine, good quality vanilla extract
A couple of pinches of salt
Instructions
Mix the raspberries with 20 gram of sugar and the inverted sugar (here, the Agave syrup). Purée the mix (using a hand blender or similar) and set aside for now.
Put the cream, the milk, the egg, the cocoa, the rest of the sugar, the vanilla extract and the salt together in a saucepan.
Carefully bring the mixture to a temperature of between 82-84º C /180-183ºF, while whisking and making sure that the base does not boil.
Meanwhile, chop the chocolate roughly. Once the ice cream base has reached its desired temperature (see above), add the chocolate and stir until it has melted. Take off from the heat, let cool down some and then add the raspberry purée. Mix well.
Once the ice cream base has cooled down some more, chill it thoroughly in the fridge for some hours, and preferably over night.
Churn the properly chilled ice cream base in your ice cream machine according to instructions. No ice cream machine? - Still-freeze the base in your freezer!
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2018/03/chocolate-raspberry-ice-cream/