Raspberry-chocolate pudding or ice cream

This would probably be better cold, but I needed a chocolate fix so I ate a serving of it warm. Yum!

1 1/2 cups heavy cream

1 Tbsp. vanilla extract

3 egg yolks

4 ounces chocolate (I used 70% cocoa)

1/8-1/4 tsp stevia, or to taste

1 cup mashed, thawed raspberries

Heat the cream to a simmer in a heavy-bottomed pot. Meanwhile, whisk the yolks with the vanilla. Slowly add the hot cream to the yolk mixture, whisking constantly, and then pour the mixture back into the pot. Cook on medium-low heat, stirring frequently, until it thickens. Stir in the chocolate until it melts and then add the raspberries and stevia. Refrigerate and eat, or freeze in an ice cream maker.