I love raspberries, but I hate that they are so expensive. I saw them at Cosco recently for a good price, so I picked some up. I made cupcakes with half, but was left with trying to decide what to do with the rest of them. I didn’t have enough for sorbet, but I have been wanting to try this Chocolate Raspberry Ice Cream, so I went with that. I love the combination of raspberries and chocolate, and couldn’t wait to taste this ice cream. I’ve never had the combination blended together the way before. It’s always been desserts such as raspberries on top of a piece of cake, where they complement each other, but aren’t totally mixed. I loved the flavor of this ice cream. It was such a nice contrast with the sweetness of the chocolate and the tanginess of the raspberries. It’s not a commonly seen ice cream combination, but one that you should definitely try 🙂 The recipe says that straining the raspberries is an optional step, but I would definitely do it. It’s kind of a pain, but it’s worth it to not have to worry about raspberry seeds in your ice cream!
Chocolate Raspberry Ice Cream
Source: The Perfect Scoop by David Lebovitz
1 ½ cups heavy cream
5 tablespoons unsweetened Dutch-process cocoa powder
2/3 cup sugar
2 cups 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.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.