Dark Chocolate-Raspberry Ice Cream

I’m on a serious ice cream rage.  Each morning I wake up thinking about what type I want to make next.  If it wasn’t for the limited space in my freezer and the potential for extra rolls on my body, I’m sure I would make a new flavor every day.

I’ve also been turned on recently to the combination of chocolate and raspberry.  Usually, I’d rather snack on bricks of pure dark chocolate over any candy bar or a chocolate bar with fruity embellishments.  Over Christmas, my mother-in-law stuffed our stockings with many chocolate combinations to which I immediately picked out the packages of pure chocolate and left the rest for Ben.  It wasn’t until I was having a serious chocolate craving that I tried one of the bars of dark chocolate and raspberry, and only because it was the only chocolate left in our pantry.  To my surprise (and I guess I can say my delight), I loved it.

Enter this recipe.  If you, too, love the luxury of chocolate and raspberry, you will absolutely love this ice cream.  If you fall in the category of never trying raspberries with chocolate, still give this a try because I think you will also be hooked.  To me, it’s the perfect ice cream recipe because you can use frozen raspberries which I typically always have stored in my freezer.  There is no custard base to cook up, so this whips up in a jiffy.  And, it turns out the most creamy, chocolaty and luxurious ice cream I’ve ever made.

Dark Chocolate-Raspberry Ice Cream

Printable Recipe

1 1/2 cups whipping cream
5 tablespoons unsweetened Dutch-process cocoa powder (or a blend)
2/3 cup sugar
2 cups raspberries, fresh or frozen

In a large, heavy saucepan, whisk together the whipping cream, cocoa powder, and sugar.  Whisk frequently and heat until it comes to a full, rolling boil and starts to foam.  Remove from the heat and stir in the raspberries.  Cover and let stand for 10 minutes.

Transfer the mixture to a food processor or blender and purée.  Press through a strainer over a mixing bowl to remove the seeds.

Chill overnight in the fridge and then freeze in your ice cream maker according to the manufacturer’s instructions.

Source:  The Perfect Scoop, by David Lebovitz