Raspberry Dark Chocolate Ice Cream With Brownie Chunks

• 1 1/2 cups heavy cream
• 6 tablespoons unsweetened cocoa powder (such as Nestle(R) Toll House(R) Baking Cocoa)
• 2/3 cup granulated sugar
• Pinch of salt
• 1 cup (6 ounces) Nestle(R) Toll House(R) Dark Chocolate Morsels
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons raspberry liqueur (such as Chambord)
• Raspberry puree
• 2 cups brownie chunks (recipe follows)
• For the raspberry puree:
• 1 1/2 cups raspberries (thawed, if using frozen)
• 2 tablespoons granulated sugar
• 1 tablespoon raspberry liqueur (such as Chambord)

1. To make the raspberry puree:
2. 1.Use a food processor or blender to puree all ingredients. Pass mixture through a mesh strainer to remove seeds. Chill for at least 2 hours and keep cold.
3. To make the ice cream:
4. 2.In a medium saucepan over medium high heat, combine the heavy cream, cocoa powder, sugar and salt. Bring to a boil while whisking to dissolve the cocoa and sugar.
5. 3.Put the dark chocolate morsels in a large bowl. Once the cocoa mixture has reached a boil, remove from heat and pour over the dark chocolate morsels. Let sit for 5 minutes, then whisk until smooth. Add the whole milk, vanilla extract and raspberry liquor and whisk to combine. Chill for at least 2 hours.
6. 4.Freeze the chilled mixture in an ice cream machine according to manufacturer's instructions. While the ice cream is churning, place a large bowl in the freezer. Once ice cream is done, use a spatula to layer the ice cream with drizzles of raspberry puree and brownie chunks.
7. 5.Freeze for 2-3 hours before serving.

heavy cream, cocoa, granulated sugar, salt, chocolate, milk, vanilla, raspberry liqueur, puree, brownie chunks, raspberries, sugar, raspberry liqueur

Taken from www.epicurious.com/recipes/member/views/raspberry-dark-chocolate-ice-cream-with-brownie-chunks-52028821 (may not work)