Raspberry Fudge Torte Ice Cream (Raspberry Ripple Ice Cream with Fudge Chunks)
rec.food.cooking/Joe I. Herman/1990

Someone from Turner Labs (the campus dairy) was kind enough to give me this recipe. He didn't give me exact amounts, but he did tell what the ingredients and the process are:

Make one recipe of vanilla ice cream. Place in ice cream maker and as the ice cream starts to thicken, add some small fudge chunks. From sampling the ice cream at the dairy, I think they use dark chocolate fudge. He says that he doesn't put a lot of fudge in because:
1) it's expensive and
2) it's a very strong flavor and he likes to eat ice cream, not fudge.

For the raspberry ripple:
He suggested a pint of raspberries would be plenty for a quart of ice cream. You don't want to add too much since you're just trying to add to the vanilla, not overpower it.

Cook the raspberries to make a raspberry sauce or just puree them raw, it's up to you. You may need to add some sugar, depending on how sweet your vanilla recipe is.

When the ice cream is almost ready to be removed from the maker, dribble the raspberry puree in. You don't want to add the raspberry sauce in at the beginning or you'd wind up with raspberry ice cream, not raspberry ripple.