Chocolate Raspberry Ice Cream

All summer I had fun trying some of the ice cream recipes from David Lebovitz's The Perfect Scoop. This recipe was quite easy. The taste was tangy from the raspberries but with a distinct rich flavor of chocolate. The color reminded me of red velvet cake. Here's the version I made using a little less heavy cream.

Chocolate Raspberry Ice Cream

3/4 cup heavy cream
3/4 cup milk
5 tablespoons unsweetened cocoa powder
2/3 cup sugar
2 cups fresh or frozen raspberries (I used one bag of frozen raspberries)

Combine the cream, milk, cocoa, and sugar in a bowl and blend with a whisk. Heat this liquid in a saucepan and bring to a full boil. Remove from the heat and add the raspberries. Let stand for about 10 minutes. Then blend the mixture in a food processor until smooth. Press the mixture through a strainer to remove the seeds, then chill the mixture completely.

Freeze the ice cream according to manufacturer's directions.