Chocolate-Raspberry Ice Cream
Posted November 21, 2009on:
I never planned on making this ice cream. I love cooking seasonally, so I usually confine berry based ice creams and sorbets to summer, when they’ve reach their very zenith of ripe freshness. But truth be told, I love raspberries and strawberries whether or not it’s the middle of July or the dead of winter. What truly inspired me to make this ice cream was the simple fact that pints of raspberries were on sale for only a $1 each at my local supermarket. Where I live, that’s an unheard of, ridiculously low price! I came home from the grocery store with a great bounty of beautiful raspberries and I knew I couldn’t let them go to waste. Flipping through David Lebovitz’s extraodinary ice cream cookbook, The Perfect Scoop, I came across his recipe for a Chocolate Raspberry Ice Cream and was sold on the idea immediately. The dark chocolate with the tart, yet sweet raspberries made for an incredibly rich, luxurious ice cream. This is the tuxedo or the evening gown of frozen desserts. Rich, velvety and luxe- perfect for the sophisticated palate.
Even though raspberries aren’t in season right now, I still think that a Chocolate Raspberry Ice Cream qualifies as a fall/winter ice cream. Sure the berries are summery, but for some reason chocolate ice cream always struck me as more of a winter flavor. Speaking of chocolate, this recipe calls for dutch process cocoa. Different from the regular variety, “dutched” cocoa is treated with alkali, which neutralizes acids. The resulting cocoa powder is a bit milder, and darker in color and flavor in comparison to natural, unsweetened cocoa. Unable to find pure dutch process cocoa, I used Hershey’s Special Dark Cocoa Powder, which is a mix of both cocoas. This cocoa worked beautifully, and gave the ice cream a deep, dark chocolate flavor.
Part of what makes this ice cream such a treat is the fact that so often the raspberry/chocolate combination can result in a dessert that’s sicky sweet and cloying. Artificial raspberry flavor is truly gross, and tends to taste more like cough syrup than anything found in nature. This ice cream is the opposite of that, using only real, fresh and natural ingredients. When I told a friend that I was making this ice cream she remarked that she didn’t like chocolate and raspberries together. After having one bite of the finished product she quickly changed her mind.
I know I say this every week, but this truly has to be up there with my all time greatest ice creams. Once again, David Lebovitz delivered with another fabulous recipe. My family and I enjoyed this so much that we’re planning on using it as a centerpiece dessert after a filet mignon dinner on New Year’s Eve. We’re actually planning on turning it into a deluxe ice cream pie by filling a chocolate cookie crust with the freshly churned ice cream and topping it with a whipped cream/creme fraiche mixture, chocolate shavings and more fresh berries. Yum, I can’t wait!
Recipe adapted from The Perfect Scoop by David Lebovitz
Chocolate-Raspberry Ice Cream
2 Cups Heavy Cream
7 Tbsp Unsweetened Dutch-process Cocoa Powder
3/4 Cup Sugar
2 3/4 Cups Raspberries, fresh or frozen
½ teaspoon vanilla extract
pinch of salt
1.)Whisk together the cream, cocoa powder, salt, vanilla 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.
2.)Puree the mixture in a food processor or blender. If you wish, press the mixture through a mesh strainer to remove the seeds.
3.) Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.
Make it a Sundae!- Top with hot fudge laced with a few tablespoons or Chambord or Framboise to heighten the rich flavors. Add whipped cream and more fresh raspberries and enjoy!
Lighten Up!– You can substitute half and half for the heavy cream pretty successfully in this recipe.