Chocolate-Raspberry Ice Cream |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The Perfect Scoop Ingredients:
1 1/2 cups heavy cream |
5 tablespoons unsweetened dutch-processed cocoa powder |
2/3 cup sugar |
2 cups raspberries (fresh or frozen) |
Directions:
1. Whisk together the cream, cocoa powder, and sugar in a saucepan.
2. Heat mixture, whisking often, until it comes to a full, rolling boil (it will start to foam up).
3. Remove from heat and add in raspberries; cover and let stand for 10 minutes.
4. Puree the mixture in a food processor or blender.
5. If you want to, press the mixture through a mesh strainer to remove the seeds.
6. Chill mixture thoroughly; then freeze in your ice cream maker according to manufacturer’s directions.
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