Black Raspberry Chip Ice Cream

I found this recipe for black raspberry ice cream one or two summers ago and have been patiently waiting for black raspberries to cross my path. Finally this ice cream and I were meant to be when I found black raspberries at the farmer's market recently. If you can't find them try red raspberries for a pink version.

Black Raspberry Chip Ice Cream
from In the Little Red House

2 cups heavy cream
1 cup whole milk
a few drops of pure vanilla extract
1 cup granulated sugar
7 egg yolks
1 1/2 cups black raspberries, rinsed
2 oz dark chocolate, cut into small pieces

Over medium heat, bring cream and milk to a simmer in a saucepan. Meanwhile, whisk together sugar and yolks until pale and thickened. When small bubbles have started to form on the surface of the cream mixture, slowly whisk in to sugar and yolks, then return to the saucepan. Cook over medium-high heat--stir continuously until mixture is slightly thickened and coats the back of a spoon. Remove from heat and add vanilla, stirring to combine. Allow to cool completely in the refrigerator. While mixture is cooling, place berries in a saucepan and cook on low heat so they start to get nice and juicy. Smash with a fork, and allow to cool.

Once cream mixture and berries are cool, mix together. Add to ice cream maker and follow manufacturer's instructions. After the ice cream has been churning for about a half hour, add chocolate chunks. Transfer to container and freeze for a few hours.