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Chocolate-Raspberry Ice Cream

Source of Recipe

From "The Perfect Scoop" by David Lebovitz


Recipe Introduction

"If you're one of those people who finds the combination of raspberries with dark chocolate the ultimate luxury, you'll adore this ice cream. It's the perfect indulgence: rich, dark chocolate with the bright flavor of tangy raspberries."

List of Ingredients

â—¦ 1 ½ cups heavy cream
â—¦ 5 tablespoons unsweetened Dutch-process cocoa powder
â—¦ â…” cup sugar
â—¦ 2 cups raspberries, fresh or frozen



Recipe

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.

Purée 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 in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Makes about 3 cups