There’s so many things that taste phenomenal with chocolate. Almonds, banana, caramel, bourbon, cinnamon, espresso, strawberries, hazelnuts, orange, mint, peanut butter, Earl Grey tea, malted milk… the list is seemingly endless. However, one of my all time favorites may just be chocolate and raspberry. The fresh, slightly tart sweetness of a raspberry brings out something just magnificent in the chocolate. It’s out of this world, just like this ice cream.
P.S. – Last week I asked you guys if you’d be interested in a post series related to what I’ve learned/am learning in culinary schools and it seems you are! So look out for the introduction of a new series here in the coming weeks. I’d love to hear any requests.
Taste: HEAVENLY. The type of bliss on your tongue that makes you close your eyes to savor the moment.
Texture: I think the texture will depend on your ice cream maker but mine was luscious and somehow airy.
Ease: There are a few more steps than some of the other ice cream recipes I’ve posted but you still don’t have to make an egg-based custard here.
Appearance: The color is stunning, thanks to both the raspberries and Dutch-process cocoa powder.
Pros: Deeelicious, gorgeous, and fun.
Would I make this again? Yes!!
- 1 1/2 cups heavy cream
- 5 tablespoons unsweetened Dutch-process cocoa powder
- 2/3 cup sugar
- 2 cups raspberries, fresh or thawed-frozen
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. Remove from heat and add raspberries. Cover and let stand for 10 minutes.
Puree the mixture in a food processor or blender. Press the pureed mixture through a fine sieve to remove seeds. Chill mixture in fridge thoroughly then freeze in your ice cream maker according to manufacturer’s directions.