Scoops of Chocolate

Our challenge for this week of Sunday Slow Scoopers is 'Chocolate'... any chocolate! 'The Perfect Scoop' is full of chocolate ice creams, sorbets, and gelatos. We have had a time choosing the one perfect scoop for the week. Bill wanted the Chocolate-Peanut Butter Ice Cream, I wanted to try the Chocolate Raspberry...
Guess who won.
Chocolate-Raspberry Ice Cream
1 1/2 cups heavy cream
5 Tbs unsweetened dutched cocoa powder
2/3 cup sugar
2 cups raspberries (fresh or frozen)

Whisk together the cream, cocoa, and sugar in a large saucepan. Heat the mixture until it comes to a full boil. Remove from the heat and add the raspberries. Cover and let stand for 10 minutes. Puree the mixture in a blender. You may press the mixture through a mesh strainer to remove the seeds. Freeze in the ice cream maker.
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I like the texture of the berries~ so I didn't dirty the blender and just squished my raspberries. I also skipped the strainer and froze my chocolate, berries and all. It was delish! The picture doesn't show the true color very well. It would be neat to paint a room this color~ raspberry brown.
I served my scoop of ice cream with a orange-raspberry tort. It was the perfect combination of chocolate, orange, and tart raspberries. I will post the recipe for the tort tomorrow.


Y'all enjoy!
Sandi