Chocolate Raspberry Ice Cream

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.

Notes

• 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?

Tiramisu Ice Cream

I've found my new favorite ice cream. I have made it twice--less than two weeks apart. Oh my! The first time I made Tiramisu ice cream, I had to share. This time, I made French vanilla ice cream as a freezer decoy! It is conveniently placed in front of the Tiramisu ice cream.

Betty Crapper does not like to share her ice cream! Don't judge me.

The cast of characters. Do you see that teeny tiny can of cocoa? That cocoa was incredibly difficult to find. More about that in the notes that follow. Among the cast of characters is the item I mentioned yesterday that is near and dear to my heart.

Don't skimp on the dairy. You won't be sorry. This mascarpone brand has almost twice the fat of my supermarket brand. Betty Crapper believes more fat yields tastier ice cream. 

I love that this ice cream has alcohol. If you do not partake, this is not the ice cream for you. The alcohol keeps the ice cream from getting hard in the freezer. It also makes it taste and smell wonderful. This is definitely an adult only ice cream.

Once you have all your ingredients, blend and place in your refrigerator to chill overnight. I left the mix in my blender. One less thing to wash.

After you blend the ingredients for the ice cream make the Mocha Ripple. Refrigerate in a bowl overnight. Don't worry if the chocolate seems runny. It will thicken up (not to hot fudge consistency) overnight.

In the morning it's time to make your ice cream. It took about 30 minutes to churn up. Due to the alcohol, it will not be as solid as other ice creams (soft-serve consistency). 

I love watching ice cream churn. Betty Crapper can't help watching with a spoon in hand. She is just checking for doneness! 

When the ice cream is done churning, it is time for my favorite part. Grab your chilled container and alternate spoonfuls of ice cream and Mocha Ripple. Place in the freezer for a few hours to harden before indulging.

Tiramisu Ice Cream

(adapted from David Lebovitz's The Perfect Scoop)

2  cups mascarpone

1 cup half-and-half

2/3 cup sugar

pinch of salt

1/4 cup coffee-flavored liqueur (I used Kahlua)

3 tablespoons brandy or dark rum (I used Bacardi Gold rum)

Mocha Ripple

1/2 cup sugar

1/3 cup light corn syrup
1/2 cup strongly brewed espresso

6 tablespoons unsweetened Dutch-process cocoa (I used Green & Black's)

1/2 teaspoon vanilla extract

The night before you are ready to churn your ice cream, puree the mascarpone, half-and-half, sugar, salt, Kahlua, and rum in a blender. Chill overnight in the refrigerator. 

That night, also make the mocha ripple. In a medium saucepan whisk together the sugar, corn syrup, espresso, and cocoa powder. Whisking constantly, heat over medium heat until bubbles form at the edges. Continue to whisk until mixture comes to a low boil. Stop whisking periodically to check for the light boil. Cook for one more minute, whisking often. Remove from heat and stir in vanilla. When cool chill overnight in refrigerator.

The next morning freeze the ice cream in your machine. (My machine took 30 minutes). As you remove it from the machine, alternate layers of the chilled Mocha Ripple with the frozen ice cream in your storage container. Place in freezer for a few hours before indulging.

Notes

• I've made this ice cream twice. It will work with natural cocoa, but it won't taste as amazing. The first time I made this recipe I did not have Dutch processed cocoa on hand and used Hershey's natural cocoa. I liked the mocha ripple, but noticed the bitter aftertaste. It was good, but I knew it would be incredible if I could get my hands on Dutch processed cocoa. I searched high and low all over my surrounding regular supermarkets in South Florida. It seems no one here carries Dutch processed cocoa anymore. Hershey's even stopped making it several years ago. Hershey's special dark is not all Dutch processed. Boo to Hershey's and my local supermarkets for not carrying Dutch processed cocoa.
• In the past I have used Green & Black's organic cocoa. It is alkalized (Dutch processed), so I decided to hunt for it. This was not an easy feat in Miami, or even online (Amazon was out of stock). My local Whole Foods told me they discontinued it from their local stores and that the warehouse might have a few left. I was told I could try and order a case of 12. I was sad. As I was leaving, I walked passed their coffee aisle. I spotted a few dust covered cans. I snatched them up real quick! They told me those were the last of them.
• I found that mascarpone at Whole Foods. It is produced from milk and cream that is rBST-free.
• David Lebovitz is my new guru/idol. If you love making ice cream you must buy his book. Everything I've made from The Perfect Scoop (link from D. Lebovitz's Amazon store) has been amazing and far better than any other recipe I've used for the same flavor.

What is your favorite ice cream flavor? Do you share?

Plea to my South Florida readers

If you spot Dutch processed cocoa, and most especially the Green & Black's cocoa (not the Hot Chocolate) contact me via my blog/email. I will love you forever!!!!!!

Upcoming Giveaway

I've passed 100 public Google Friend Connect Followers. Yippee!!!!

I appreciate all your comments and have really enjoyed getting to know you all these last few months. Tomorrow I will let you know about my first giveaway. One lucky reader will receive something that I love and use daily. Making this ice cream and the Tiramisu cake would not have been possible without it. 

Look for my first giveaway post tomorrow. 

One of My Favorite Things

I've been making homemade ice cream since I was a young girl. Luckily, I no longer have my ancient ice cream machine that required rock salt and ice cubes to freeze the goodness. Hey, it was electric! I'm not that old.

My husband knows the way to my heart is feeding my addiction for kitchen appliances and gadgets. A few birthdays ago, I received
  

It's not a fancy machine, but it gets the job done. In keeping with my simple tastes (and lack of ingredients), last night I made vanilla ice cream. Real vanilla ice cream made with organic heavy whipping cream, organic whole milk, organic cane sugar, and vanilla. Nothing fancy required.

The key to excellent homemade vanilla ice cream is

You can't skimp on the star of the party.

I promise making homemade ice cream is really simple. I'd never, ever lie to you.

Combine ingredients in a bowl per recipe's instructions.

Add to the machine, turn it on, and wait.

After 10 minutes ...

After 20 minutes ...

Put it in a bowl. Notice mine is glass. Do not get me started on our overuse of plastics.

Hide, so others can't find you. Scrape up what's left in the bowl for your tasting pleasure.

Return from hiding. Take that frozen bowl of heaven from the freezer and serve up some ice cream.

I like mine with toasted chopped pecans. Yum.

Simple Vanilla Ice Cream
(from Cuisinart Recipe Booklet)

1 1/2 cups whole milk
1 1/8 cups granulated sugar
3 cups heavy cream
1 1/2 tbsp pure vanilla extract.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

(makes fourteen 1/2 cup servings)