Dark chocolate and raspberries come together to make a sinful combination not so sinful. This one is sugar-free and so delicious.
YIELD: 1 QUART
INGREDIENTS
- 3 cups heavy cream
- 1 cup Splenda
- ⅓ cup Dutch-processed cocoa powder
- Pinch salt
- 8 large egg yolks
- 7 ounces sugar-free dark chocolate, roughly chopped
- 1 cup raspberry purée
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup fresh raspberries
PREPARATION
- Whisk heavy cream, Splenda, cocoa powder, and salt in a medium saucepan. Bring to a light simmer. Remove from heat.
- In a separate bowl, whisk egg yolks. While cream mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened. Strain custard over chopped chocolate, and stir until smooth.
- Add raspberry purée, vanilla extract, and almond extract. Refrigerate 4 hours to overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Before storing in freezer, fold in fresh raspberries.
