Move over lemon ice cream… there’s a new kid in town.
I made this chocolate-raspberry ice cream for the first time other day. It certainly won’t be the last – all four of us were completely wowed by it.
The recipe couldn’t have been easier. Four basic ingredients – cream, chocolate, sugar, raspberries. And being a Philadelphia-style ice cream, there was no messing about with egg yolks and custard.
I chose to sieve the purée to remove the raspberry seeds, which added a few minutes’ work. But given how many raspberries there are in this recipe, it was worth it.
The pinkish cast to the chocolately brownness hints at the raspberries waiting within. Another winning recipe from David Liebowitz’s The Perfect Scoop.
Chocolate-raspberry ice cream
(makes 3/4 of a pint)
- 375ml double cream
- 40g cocoa powder
- 130g caster sugar
- 250g raspberries, fresh or frozen
- Heat the cream, cocoa powder and sugar in a heavy pot over medium heat, whisking regularly, until it comes to a full boil.
- Remove from the heat, add the raspberries, cover and set aside for ten minutes.
- Purée with a blender stick. Push the mixture through a sieve to remove the seeds.
- Chill thoroughly before churning in an ice cream machine.