Dark chocolate is already almost guaranteed to be a hit with me. I've long said it's one of my favorite, definitely in my top 10 favorite foods and probably my favorite general sweet (even though it generally isn't all that sweet). Matt always claims he doesn't like dark chocolate but then mine will suspiciously disappear from the freezer and it's usually hidden well enough that we can't blame Luke.
Basically it's Matt's last resort and my first pick. Which works well as long as he has a regular candy stash (which he almost always does...my husband shares the candy tastes of our 4 year old.)
So, as soon as I saw this recipe in The Perfect Scoop, I knew I was going to make it. And it was the first one I made out of that book (even though it's not the first I've posted). And it was DELICIOUS. Amazing. I figured it would be, from my extensive taste testing during making it and licking the dasher post churning...but when I finally sat down to have a bowl, yep. It was confirmed. Delicious.
This recipe is also one of the easiest ice cream recipe I've made. Only 4 ingredients. FOUR. A little stove time (almost as easy as boiling water). And you can use fresh or frozen berries which is SUPER helpful when raspberries never seem to be on sale, even in the summer. That also means I can make this ALL winter without paying ridiculous prices for fresh berries. It might be a good idea to plant some more raspberry bushes next spring...I definitely know how I would use them....
If you like dark chocolate and raspberries (and if you don't, maybe we shouldn't be friends), you should like this. If you've made this Dark Chocolate Raspberry Cobbler and liked that, well, this is basically that in ice cream form. (And it's already really really good in baked goods form.)
Note: This calls for Dutch-process cocoa powder which I've always had to buy at a specialty story (you can also find on Amazon). You could sub dark chocolate cocoa powder in a pinch but I think the Dutch stuff is definitely worth the money. (And then you can making this amazing chocolate frosting too, which I always work into my birthday celebration, somehow.)
Dark Chocolate Raspberry Ice Cream
yield: about 3 cups (NOT ENOUGH)
Ingredients
-1½ cups heavy cream
-5 TB (40g) Dutch-process cocoa powder
-2/3 cup (130g) sugar
-2 cups (240g) raspberries, fresh or frozen
Directions
Whisk together the cream, cocoa powder, and sugar in a large saucepan. Turn on medium-high heat and bring it to a full, rolling boil, whisking frequently. Remove from heat and add the raspberries. Cover and let stand for 10 minutes.
Puree the mixture in a blender, food processor, or with an immersion blender. You can press through a mesh sieve to remove the seeds, if you wish.
Chill it in the fridge and then churn according to your machine's instructions. Store in an air-tight container with a piece of parchment paper or plastic wrap pressed on the top (in the freezer, obviously). You will likely have to let it sit at room temp for 5-10 minutes before it's soft enough to scoop.
Source: The Perfect Scoop by David Lebovitz
Note: Affiliate links included, if you purchase an item through my link I will a receive a small commission, at no extra cost to you! Thanks for helping support the blog!
___________________________________________________________________
In the summer I aim to make a different homemade ice cream (or other frozen treat) each week and report back here, good or bad! I call it "Ice Cream of the Week". You can follow the "ICOTW" tag to see them all chronologically or go to my "Recipes" page and scroll down to the "Ice Cream/Frozen Things" section for my favorites!
No comments:
Post a Comment