I did not want a dark chocolate flavor, like the original recipe, so I cut the cocoa powder down to 4 tablespoons instead of five. The result is a less intense chocolaty taste, and the beautiful color you see in the photos- I love it! You can taste both the chocolate and raspberry equally well in this. Now I need to try my hand at White Chocolate Raspberry Ice Cream!
Chocolate-Raspberry Ice Cream
adapted from David Lebovitz via Pennies on a Platter
1 1/2 cups whipping cream
4 tablespoons unsweetened cocoa powder
2/3 cup sugar
2 cups raspberries, frozen (or fresh)
1. In a large, heavy saucepan, over medium-high heat, whisk together the whipping cream, cocoa powder, and sugar. Whisk frequently and heat until it comes to a full, rolling boil and starts to foam. Remove from the heat and stir in the raspberries. Cover and let stand for 10 minutes.
2. Transfer the mixture to a food processor or blender and purée. Press through a mesh strainer over a mixing bowl to remove the seeds.
3. Chill overnight in the fridge and then freeze in your ice cream maker according to the manufacturer’s instructions.
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