Welcome to the final installment of Ice Cream Fridays for the year. All of you ice cream fans, this does not mean that I won't be featuring seasonal ice cream flavors every now and then, it just means, that for now it will not be a regular feature anymore. But don't fret, Ice Cream Fridays will be back for sure next year with new ideas and flavors. For the time being though, I'm cooking up a couple of different ideas for a new Friday feature, so stay tuned to see what I have in store.
Which ice cream did I chose to cap off my feature? It is none other than a Chocolate-Raspberry Ice Cream with Chambord. To break this one down with one simple word would be: Decadence. I had this flavor bookmarked in my all time favorite ice cream book, "The Perfect Scoop" for a very long time. I figured there was no better time than now to feature a flavor combination that I have loved for as long as I can remember, raspberries and chocolate.
This ice cream was another very easy, non-custard based, quick to fix recipe. Heavy cream, unsweetened (dutch processed) cocoa powder and sugar are whisked together and brought to a boil. Fresh (or in my case freshly frozen) raspberries are added and left to "steep" for a bit. The mixture is then processed in a food processor or blender until smooth, and finally strained to remove all those pesky little "get stuck in your teeth" seeds. To kick the flavor up another notch, I added a couple of tablespoons of Chambord liqueur to really enhance the raspberry flavor. After chilling in the refrigerator for a few hours the mixture is churned in an ice cream maker.
True bliss with every creamy, rich, decadent bite. On first taste you think it's just a chocolate ice cream until the bright tartness of the raspberries gets you upon swallowing - heavenly. One of my definite favorites this year. One that I will be making over and over again. Maybe next time I'll add some chopped semi-sweet chocolate to the final mix to make it even better (if possible).
In case you were wondering what my personal top 5 ice cream flavors were this season, here they are in no particular order:
- Chocolate-Raspberry Ice Cream with Chambord
And finally, here is the winner (who was generated by Random.org) of the giveaway. The winner receives the book that has brought me,
and hopefully all of you, so much joy this summer:
"I recently purchased an ice cream maker so I've been enjoying your ice cream posts. I'm a Nutella fan."
Please contact me by email with your address so I can send you the book! :o)
Chocolate-Raspberry Ice Cream with Chambord
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
2 tablespoons Chambord liqueur
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. Add the Chambord.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Adapted from: The Perfect Scoop