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Tuesday, June 19, 2012

Chocolate Raspberry Ice Cream

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This ice cream is the color of red wine and at first glance, Chocolate Raspberry probably isn’t the flavor combination you’d assume. Grape, maybe, which might have been what Ryan was anticipating when I walked into the study and stuck a spoonful of it in his mouth before he had a chance to protest (a common occurrence in our household). His initial reaction was one of great surprise because, like I said, he clearly wasn’t expecting chocolate OR raspberry. Confusion quickly turned to satisfaction when he recognized the two flavors, which already have a history of 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.