It's spring in Providence! What does that mean? It means that we get occasional sunny days to break up the monotony of the rain. It means that the day I made this, it was gorgeous out until a massive thundercrack was heard, sending all the students out on the Main Green scurrying inside as a dark cloud rolled in from the west. Then it poured for about an hour, then cleared up, then poured again, then the rain turned into hail (although all of this business was emanating from one cloud - beyond it, you could still see the sunny sky, and it was still 65 degrees), then back into rain, then it cleared up again and all was fresh and lovely until that evening, when it drizzled. So yeah, spring in Providence. Time for ice cream!
This was the easiest ice cream I have ever made, bar none. I'm not wild about the chocolate/raspberry combination but I had a bunch of frozen raspberries left from my Thesis Cake and I wanted to use them up. Nevertheless, overall, I was quite pleased. The ice cream was very creamy and satisfying, with a good balance between the chocolate and raspberry flavors; I suppose this is one of those recipes where the quality of the cocoa powder you use makes all the difference. I also added chocolate chunks because, you know, that's how I do. If you are looking for a quick, easy, yummy ice cream that doesn't require a lot of ingredients or fuss, this is a great choice.
Chocolate-Raspberry Ice Cream
From The Perfect Scoop by David Lebovitz
Ingredients
1 1/2 Cup (375 ml) Heavy Cream
5 Tbsp (40 g) Unsweetened Dutch-process Cocoa Powder
2/3 Cup (130 g) Sugar
2 Cups (240 g) Raspberries, fresh or frozen
Method
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 (it will start to foam up). Remove from the heat and add the raspberries. Cover and let stand for 10 minutes.
Puree the mixture in a food processor or blender. If you wish, press the mixture through a mesh strainer to remove the seeds.
Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.
Ingredients
1 1/2 Cup (375 ml) Heavy Cream
5 Tbsp (40 g) Unsweetened Dutch-process Cocoa Powder
2/3 Cup (130 g) Sugar
2 Cups (240 g) Raspberries, fresh or frozen
Method
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 (it will start to foam up). Remove from the heat and add the raspberries. Cover and let stand for 10 minutes.
Puree the mixture in a food processor or blender. If you wish, press the mixture through a mesh strainer to remove the seeds.
Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.
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