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.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
Preparation
Step 1
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.
Step 2
Purée the mixture in a food processor or blender. If you wish, press the mixture through a mesh strainer to remove the seeds.
Step 3
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
