Chocolate-Raspberry Ice Cream

Chocolate-Raspberry Ice Cream

So, my friend Elin sends me a link to an ice cream recipe she found online, Chocolate-Raspberry. Chocolate and raspberry, what's not to love?! I had to try it. (Thank you, Elin!) So I stopped at the store on the way home one night and grabbed everything. Some of my ingredients were in containers just a tad over what the recipe called for, so to use everything, I tweeked things a little and used the whole package/container. I ended up making it twice, so far.

Chocolate-Raspberry v 1.0:

1 pint heavy cream
2/3 cup sugar
5 tablespoons Hershey's "Special Dark" cocoa powder
1 12-oz. bag frozen raspberries

I threw it all in the slushy maker to blend, though I jumped the gun a bit and the raspberries were still frozen enough, that it ended up turning into a frozen mass. I really need to be patient with these frozen things. So, I let it thaw while we had dinner, then tried again. After taking it for a spin in the slushy maker I transferred it to the ice cream maker. I normally run it for 1/2 an hour, but it was still pretty well chilled from the berries, so I took it out after 15 minutes and put it in the containers to freeze.

Version 1, had a very strong taste of chocolate and raspberries. I liked it though, it was very good, with the exception of the raspberry seeds. While the seeds themselves didn't bother me, it was how many there were that drove me insane. This is one ice cream with a lot of texture. Dave's only suggestion was that he thought it needed more sugar.

Chocolate-Raspberry v 2.0

I tweeked this from the already tweeked version. My main goals were, dilute the chocolate and raspberry a bit, and sweeten it up a little. So, here's what I use in Version 2:

1 12-oz. bag raspberries
1 pint heavy cream
1 cup milk
3/4 cup sugar
5 tablespoons Hershey's "Special Dark" cocoa powder
 
This time, I made sure the raspberries were thawed :-). And since they were thawed, I just threw them in the KitchenAid with the beater and mashed them up that way. Turned out, that some of the raspberry skin and seeds stuck to the beater, so that took the texture down to what was acceptable :-) I switched to the whisk beater, and mixed the rest of the ingredients in one at a time in the order listed, whipping the cream for a bit first before adding the rest. After it was all nice and fluffy, I transferred it to the ice cream bowl, and ran it for about 1/2 an hour.

This batch was considerably bigger than Version 1.0. I am guessing because I actually beat the cream like I usually do (the slushy maker just kind of blends), and it had the addition of the milk. It was a tad sweeter and wasn't quite so strong. While I liked both of them, I think V2.0 wins. But that's just me.

So, after making both versions, I happened to glance at the original recipe, and guess what? I messed it up! LOL. You were suppose to whisk the Cream, Cocoa and Sugar in a pan an bring it to a rolling boil, then add the rest and let it set to cool and leave it in the refrigerator overnight. WHOOPS. WHAT. EVER. There may be a V3.0, but I had no issues with the first two, and I like my ice cream quick. Which is why we haven't tried the Whopper's Malt Ice Cream yet. Stay tuned!