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Raspberry Cocoa Ice Cream

Raspberry Cocoa Ice Cream
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Yield: Makes about 1/2 gallon.

A very rich, dark-chocolate ice cream, with a liqueur-like flavor from the raspberry syrup.


  • 2 cups milk
  • 1/2 cup powdered cocoa
  • Pinch of salt
  • 1 cup sugar
  • 1 tablespoon
  • cornstarch
  • 2 eggs, separated
  • 2 cups heavy cream, beaten stiff
  • 1 teaspoon vanilla
  • 1 cup syrup drained from canned or frozen raspberries


Scald the milk. Sift the cocoa and mix thoroughly with salt, sugar, and cornstarch in top of double boiler. Add the milk, and cook over boiling water for 20 minutes, stirring constantly until thickened, and then occasionally thereafter. Pour over well-beaten egg yolks; cool. Add beaten egg whites, whipped cream, vanilla, and syrup. Freeze. Beat when partially frozen. (If frozen in an ice cream freezer, do not whip the cream.)
Updated Tuesday, December 4th, 2007

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