First, take the frozen raspberries out of the freezer and let them thaw at room temperature.

Heat milk to approx. 60°C.

Chop chocolate finely and melt it in the milk.

Whisk egg yolks with white sugar until frothy.

Mix 4 tbsp of the chocolate milk with the frothy egg yolk.

Gradually stir the egg yolk into the hot chocolate milk.

While stirring constantly, heat the milk briefly to 75°C.

Let it cool to room temperature. If you're impatient, please wait at least until the mixture is below 40°C.

Stir cream into the ice cream mixture.

Let it cool down to refrigerator temperature (e.g., overnight).

Purée the thawed raspberries with cane sugar and lemon juice.

Pre-chill your ice cream maker once the ice cream mixture reaches 10°C.

Pour the chocolate mixture into the ice cream maker.

Just before the chocolate mixture reaches your desired creaminess, mix in the raspberry purée for 5 minutes.

Put it in the freezer for 2 hours and it's ready to enjoy. For later enjoyment, take the ice cream out of the freezer 20-30 minutes beforehand so it's not too hard and reaches your favorite creaminess.

Heat milk to approx. 60°C.

Chop chocolate finely and melt it in the milk.

Whisk egg yolks with white sugar until frothy.

Mix 4 tbsp of the chocolate milk with the frothy egg yolk.

Gradually stir the egg yolk into the hot chocolate milk.

While stirring constantly, heat the milk briefly to 75°C.

Let it cool to room temperature. If you're impatient, please wait at least until the mixture is below 40°C.

Stir cream into the ice cream mixture.

Let it cool down to refrigerator temperature (e.g., overnight).

Purée the thawed raspberries with cane sugar and lemon juice.

Pre-chill your ice cream maker once the ice cream mixture reaches 10°C.

Pour the chocolate mixture into the ice cream maker.

Just before the chocolate mixture reaches your desired creaminess, mix in the raspberry purée for 5 minutes.