You will soon learn that I have a huge love for all things ice cream and after buying the book, The Perfect Scoop, by David Lebovitz, all I wanted to do is try all the ice cream recipes in the book, like NOW! If you do not own this book then I highly recommend that you get a copy or put it on your Christmas list, because if you plan to make homemade ice cream at all, you HAVE to have this book!
If you are one of those people (like me) who loves chocolate and raspberry together in your deserts, then this ice cream is not going to disappoint at all! It is super smooth and has the perfect balance of raspberry to chocolate. I loved this ice cream so much, that I have to admit that I kept it all to myself hidden in the freezer and didn’t share it with anyone. 🙂Chocolate Raspberry Ice Cream Printer Friendly Version
3 cups raspberries, fresh or frozen
1 ½ cups heavy cream
5 TBS Dutch-process cocoa powder
2/3 cup sugar
Process the raspberries in a blender or food processor. To remove seeds, press the berries through a mesh strainer. Set aside.
In a large saucepan, whisk the cream, cocoa powder, and sugar. Heat the mixture, while stirring constantly, until it reaches a full boil and begins to foam. Remove from heat, and add the raspberries.
Chill the mixture thoroughly and freeze according to your ice cream maker’s instructions. Makes about 3 cups.
Adapted From: The Perfect Scoop