Chocolate Raspberry Ice Cream

By tulawdog

Ingredients

• 1 1/2 cups heavy cream
• 5 tablespoons unsweetened Dutch-process cocoa powder (I used Valrhona cocoa)
• 2/3 cup sugar
• 2 cups raspberries, fresh or frozen (I used frozen for this batch)

Preparation

Step 1

Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil. Remove from heat and add raspberries. Cover and let stand for 10 minutes.
Puree the mixture in a food processor or blender. Press the pureed mixture through a fine sieve to remove seeds. Chill mixture in fridge thoroughly (about 6 hours or overnight) then freeze in your ice cream maker according to manufacturer’s directions.