Betty Crapper must confess. I have an addiction that is insidious and unforgiving. I must have my weakness daily. Some days the need for chocolate is so overwhelming that the bittersweet chocolate chips I usually consume by the handful are not enough.
A few days ago, my addiction forced me to make chocolate raspberry ice cream. That's right. My addiction made me do it.
Chocolate Raspberry Ice Cream
(adapted from David Lebovitz's The Perfect Scoop)
1 1/2 cups heavy cream
5 tbsp unsweetened Dutch-processed cocoa powder
2/3 cup sugar
2 cups raspberries, fresh or frozen
1 tbsp Chambord black raspberry liqueur
Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat, whisking often, until it comes to a rolling boil. Remove from heat and add the raspberries. Cover and let stand for 10 minutes. Puree the mixture. If desired, strain to remove the seeds. Chill the mixture for several hours or overnight. Freeze in your ice cream maker.
- I didn't strain the mixture due to Betty Crapper's inherent laziness. Careful, those little seeds like to lodge themselves in between your teeth. Perhaps next time Betty Crapper will strain.
- I would have used more Chambord, but all I had left was 1 tbsp. If I make this again I will definitely use a bit more and update this post with my impression.
- I found this ice cream paired perfectly with my unfrosted, warm chocolate cake. The combination was enough to satisfy my chocolate craving. I wasn't wowed by the ice cream alone.
- Chocolate raspberry ice cream has not replaced my favorite ice cream.
I may need some sort of 12-step program. What do you think?