If you’re one of those people who finds the combination of raspberries with dark chocolate the ultimate luxury, you’ll adore this ice cream. It’s the perfect indulgence: rich, dark chocolate with the bright flavor of tangy raspberries.

　　

Ingredients

makes about 3 cups (750 ml)

　　1 1/2 cups (375 ml) heavy cream

　　5 tablespoons (40 g) unsweetened Dutch-process cocoa powder

　　2/3 cup (130 g) sugar

　　2 cups (240 g) raspberries, fresh or frozen

　　

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 (it will start to foam up). Remove from the heat and add the raspberries. Cover and let stand for 10 minutes.

　　

Step 2

Purée the mixture in a food processor or blender. If you wish, press the mixture through a mesh strainer to remove the seeds.

　　

Step 3

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　The Perfect Scoop