Ingredients
12 ounces semisweet chocolate
3 tablespoon coconut oil
8 ounces fresh raspberries
2 cups heavy cream
1 1/2 cups buttermilk
1/2 cup sugar
3 tablespoon honey
3 tablespoon powdered milk
1/4 tablespoon xanthin gum
3 tablespoons vodka
1 tablespoon vanilla extract
1/2 teaspoon salt
Preparation
blend all ingredients except chocolate and coconut oil with immersion blender until smooth.
cool in frig for several hours
heat chocolate and coconut oil in glass measuring cup until melted about 1 minute, store in refrigerator
pour half of cream mixture into ice cream maker fo 20-25 min.
when 20 minutes in ice cream maker, heat up chocolate and drop thru hole in ice cream maker to make chocolate flakes
pack ice cream in container and place in freezer for at least 6 hours/makes 2 batches
once it is ready to serve, scoop out into bowls - allow to sit for a few minutes, reheat the remainder of the chocolate and pour it over the individual servings of ice cream to form a cap.
