2 cups heavy whipping cream
2 cups milk
3/4 cup sugar
1/2 cup raspberry preserves
2 cups chocolate chips (optional)
2 teaspoons vanilla flavor
pinch of salt
Mix cream, milk, sugar, vanilla and salt together and stir until sugar completely dissolves. Pour into your ice cream maker and mix for about 30 minutes or until you reach your desired consistency. Slowly add in the raspberry preserves so they don't freeze in too large of clumps.
Slowly melt the chocolate chips in the microwave. Tip: Small time increments with lots of stirring in-between works best and keeps the chips from burning. Drizzle chocolate into the churning ice cream maker. The sudden cold temperature will cause the chocolate to harden and crack. Tip: Don't pour in large clumps or you'll end up with giant rock-solid chunks of chocolate.
Pour ice cream in a container and place a piece of parchment paper over the ice cream to keep it from crystalizing. Freeze for 2 hours or more.
Serve and enjoy!
P.S. Try this ice cream with our yummy chocolate-dipped sugar cone recipe! So delicious!!!
F O L L O W U S O N I N S T A G R A M :: @seciasophia
F O L L O W U S O N B L O G L O V I N’ :: Petite Insanities