Chocolate-Raspberry Ice Cream

When I began blogging about food a couple months ago, I made a firm commitment to myself. I decided I would only post the best I made, the cream of the crop. One way I ensure the quality of the recipes I use is to ask for others’ opinions. Rarely does something get posted without being critiqued by family or friends, except for this recipe. Why? Because I don’t want to share it. With anyone. I want to hide it under the frozen lima beans, where I KNOW no one will look. I want to write something crazy, like beef gravy, on the container so if some desperate soul happens upon my frozen delicacy, I can be assured they won’t be tempted. I want to wait until the house sleeps before I stealthily slip out to the freezer for my treat. A bit dramatic? Me?? Try this recipe and see if you don’t agree.

Chocolate-Raspberry Ice Cream comes from The Perfect Scoop by David Lebovitz, a book no cook’s library should be without. The preparation is insanely simple, and the results are out of this world. And if you don’t have one of those modern little ice cream makers yet, allow me to give you a little encouragement. It’s one of the best kitchen investments I’ve ever made.

Chocolate-Raspberry Ice Cream

adapted from The Perfect Scoop

2 cups raspberries, fresh or frozen

1 1/2 cups heavy cream

5 TBS Dutch-process cocoa powder

2/3 cup sugar

Process the raspberries in a blender or food processor. To remove seeds, press the berries through a mesh strainer. Set aside.

In a large saucepan, whisk the cream, cocoa powder, and sugar. Heat the mixture, while stirring constantly, until it reaches a full boil and begins to foam. Remove from heat, and add the raspberries.

Chill the mixture thoroughly and freeze according to your ice cream maker's instructions. Makes about 3 cups.