I keep yapping about how berry season held us over until stone fruit arrived, and I would be very remiss to exclude raspberries from this little venture. If we’re talking about just outright snacking, I have to admit that raspberries are my least favorite of the four main berries, but I absolutely adore cooking and baking with them. No clue why…
So, this ice cream. It was incredibly interesting, and not quite what I was expecting when I read the recipe title. Making chocolate ice cream from scratch generally involves, well, actual chocolate (PSA courteous of Captain Obvious). So I read the recipe title and assumed it contained actual chocolate plus raspberries, and I worried that the assertive chocolate flavor would overwhelm or outshine the more delicate raspberry flavor.
Not so. This recipe doesn’t actually call for any chocolate, just good cocoa powder. Which actually relegates the chocolate flavor to a more accompanying background note that complements the raspberries, thus allowing them to be front and center on the taste buds. With each bite there is no mistaking it: the raspberry gets top billing here.
I would advise churning this ice cream for less time than your ice cream maker suggests. It’s a VERY thick custard, and in my experience, thicker-than-usual custards like to over-churn, and over-churned ice cream is all kinds of inedible nastiness. So watch it carefully, and stop it around 5 or so minutes before you usually do. The major upside of super thick custard is that it yields an incredibly creamy finished product. I hope y’all will enjoy it!
1 ½ cups heavy cream
5 tbs unsweetened Dutch-process cocoa powder
2/3 cup granulated sugar
2 cups fresh raspberries
Pinch of kosher salt
Whisk together the cream, cocoa powder, and sugar in a large stockpot. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it may start to foam up). Remove from the heat and add the raspberries and salt. Cover and let stand for 10 minutes.
Puree the mixture in a blender or food processor. If you wish, press the mixture through a fine-mesh strainer to remove the seeds.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s instructions, but subtract 5 to 10 minutes from the recommended churning time to prevent over-churning. Transfer the ice cream to a freezer safe container and freeze about 2 hours or longer before serving.