Chocolate-Raspberry Ice Cream

Continuing the ice cream and raspberry themes, tonight we made chocolate-raspberry ice cream. The recipe, from The Perfect Scoop, purees raspberries with the chocolate cream mixture, so the flavors are thoroughly combined. The result is a luscious, smooth dark chocolate ice cream with lots of raspberry flavor. We used half-and-half instead of heavy cream. Chocolate-Raspberry Ice Cream (based on the recipe in The Perfect Scoop) 1.5 c half-and-half 5 heaping Tbs unsweetened cocoa powder 2/3 c sugar 2 c fresh or frozen raspberries In a saucepan, combine the half-and-half, cocoa powder, and sugar, and cook til the mixture comes to a boil. Add the raspberries, cover, and let sit for 10-15 min. Then pour the mixture into the food processor, and blend til smooth. Strain the seeds out and then chill the liquid for several hours. When the liquid is thoroughly cold, pour it into the frozen ice cream maker base and let it run for about 30 min., or until frozen. Scoop the ice cream into a container and freeze so it can get a little harder before serving.