And there we go... once again, an entire month without posting! Oh the grad student life!
Well, I've been so cramped with studying that I really don't have a ton to tell you. We're moving our lab to a new one (yay!) next week. The weather in Oregon is crazy hot, which doesn't help my daily running. But it invites you to eat some of this delicious ice cream.
Today I have to keep it short, more studying needed for very important tests at the end of the month. But do make this ice cream please! you won't regret it! It's creamy and refreshing all at the same time.
Raspberry chocolate ice cream
Adapted from 'The Perfect Scoop'
2 cups heavy cream
3 tablespoons unsweetened cocoa powder
5 ounces semisweet chocolate
1 cup whole milk
3/4 cup sugar
5 large egg yolks
pinch of salt
1/2 tsp vanilla extract
1 cup frozen crushed raspberries (freeze them after picking and crush them once frozen so they break into the little red balls)
Warm the cream and cocoa powder in a medium sauce pan and whisk to blend the cocoa. Bring to a boil, reduce the heat and add the chocolate while whisking until you get a smooth mixture. Set it aside and let it cool.
In another pot, warm up the milk and sugar to almost a boil and the mixture it to the beaten egg yolks slowly not to curdle them. Bring the mixture back to a pan and cook for about 5 minutes (to make sure the eggs are not raw). Remove from the heat and strain if necessary.
Mix the cream and the milk blends together and let them cool in the fridge for at least 2 hours. Freeze according to your ice cream maker instructions and right at the end of the process, add the crushed raspberries.