Set a medium saucepan over medium heat. Pour in half and half and heavy cream. Simmer the mixture, stirring every so often, until the mixture is warmed. Remove from heat and set aside.
In a large mixing bowl add egg yolks and whisk until smooth. Slowly pour in granulated sugar and whisk until combined.
Add in a small amount of cream mixture to the egg mixture and whisk until combined. Slowly add in more cream until the egg mixture is warmed. Continue whisking in the cream until it’s all been added.
Add the mixture back into the saucepan and set over low heat. Stir constantly until the mixture has thickened and reached 175 degrees F.
Remove the mixture from the heat and pour into a storage container. Let cool on the counter for 30 minutes, stir in vanilla bean paste, raspberry puree, cover and let cool in the refrigerator overnight.
Pour into an ice cream maker and process according to the manufacturer’s directions. Once the mixture reaches soft serve texture stir in mini dark chocolate chips.
Cover the top of the ice cream and freeze for at least 4 hours before serving.
Add all ingredients to a small saucepan and simmer over medium heat until the raspberries start to soften. Mash the raspberries until juicy and soft. Remove from heat, puree in a high-speed blender or food processor, strain through a fine mesh strainer, set aside and let cool. Throw out any pulp or seeds left in the strainer.
