Okay, I must confess that I have made a batch of Chocolate-Raspberry Ice Cream just for myself! No, I did not finish all of it at once, but, they were gone in 3 days! I love chocolate with many varieties of berries, namely raspberry, strawberry, blueberry, and blackberry. If you are also into chocolate with berries too, do try this recipe. You will love it!
Recipe adapted from The Perfect Scoop by David Lebovitz
Chocolate-Raspberry Ice Cream
Ingredients
1 1/2 Cup (375 ml) Heavy Cream
5 Tbsp (40 g) Unsweetened Dutch-process Cocoa Powder
2/3 Cup (130 g) Sugar
2 Cups (240 g) Raspberries, fresh or frozen
Method
Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and add the raspberries. Cover and let stand for 10 minutes.
Puree the mixture in a food processor or blender. If you wish, press the mixture through a mesh strainer to remove the seeds.
Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.
Note: Makes about 3 cups (750 ml)
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