Chocolate Raspberry Ice Cream
From The Perfect Scoop by David Lebovitz.- Ingredients:
- 1 1/2 c. (375 ml) heavy cream
- 5 Tbsp. (40 g.) unsweetened Dutch process cocoa powder (I used Hershey's Special Dark, which is a mix of natural and Dutch process cocoa)
- 2/3 c. (130 g.) sugar
- 2 c. (240 g.) raspberries, fresh or frozen
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. (I didn't bother with removing the seeds since it seemed silly.)
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Makes about 3 cups.