pairing together wonderfully.
Unlike most ice creams that hail from my kitchen, this one wasn’t overwhelming sweet. It tastes like dessert, no doubt, but the flavor is a little richer than you might expect. This is one flavor I couldn’t eat a giant bowlful of, but is perfectly delightful in small servings (a blessing in disguise?!).One Year Ago: Banana Pudding Ice Cream (still one of my favorites ever!)
Two Years Ago: Jam & Prosciutto Panini with Walnuts, Apples, and Brie
Chocolate Raspberry Ice Cream
as seen on Tracey's Culinary Adventures & Pennies on a Platter
originally from David Lebovitz (The Perfect Scoop)
-1 1/2 cups heavy whipping cream
-5 tbsp unsweetened cocoa powder
-2/3 cup sugar
-2 cups frozen raspberries
1. 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 heat and stir in the raspberries. Cover and let stand for 10 minutes.
2. Transfer the mixture to a blender or food processor and puree until smooth. If you want to remove the seeds, strain the mixture (I didn't do this, and the seeds are noticeable, but we didn't mind)
3. Chill the mixture in the fridge overnight before freezing in your ice cream maker according to manufacturer instructions. Store in the freezer in an airtight container.