I wish David Lebovitz lived in my neighborhood instead of in Paris (hahaha), so I could thank him personally for writing my favorite cookbook ever. The Perfect Scoop is just the best! I love his writing style, his incredibly clear and easy to follow instructions, and most of all, his no-fail recipes. I *heart* David and his book.
When Ben and I picked a gallon of raspberries at a nearby orchard recently, he had two requests for what I do with them: chocolate raspberry scones and chocolate raspberry ice cream. Done and done. If you enjoy the combo of raspberry and chocolate then you will love this ice cream. It is quick and easy to make, and both flavors are equally prominent in this creamy concoction. I ate it unadorned several times but topped the very last serving with fresh raspberries and that really made it over-the-top delicious! I now think the fresh berries are an absolute must for every future serving.
Chocolate Raspberry Ice Cream
Ingredients:
1 ½ cups heavy cream
5 tbsp. unsweetened Dutch process cocoa powder
2/3 cup sugar
2 cups raspberries, fresh or frozen
Directions:
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, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz, 10 Speed Press, 2007.
