Chocolate Raspberry Ice Cream

3 1/2 c whipping cream 4 egg yolks 1/3 c granulated sugar 8 oz semisweet chocolate 1 T vanilla extract 1 pkg frozen raspberries (10 oz) thawed fresh raspberries for garnish

Heat whipping cream. Beat yolks and sugar together. Gradually add hot cream to yolk mixture, whisking constantly. Cook mixture in top a double boiler over simmering water, stirring constantly, until mixture thickens slightly and coats the back of a spoon, about 8 min. Do not let mixture boil. Remove from heat. Strain mixture into bowl. Add chocolate and vanilla, stirring occasionally until chocolate is melted and mixture is smooth. Cool completely. Stir raspberries with juice into cooled mixture. Freeze in ice cream freezer according to manufacturer's instructions. Spoon ice cream into serving dishes. Garnish with fresh raspberries

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