Monday, May 14, 2007
I've always been on the lookout for the perfect scoop. I'm sure there are many of you who share my passion for ice-cream. I never really care if it's -20 or +30 degrees Celsius outside, if I have a good supply of ice-cream in my freezer, things can never go wrong.
Last year I invested in an ice-cream maker and decided to take making ice-cream into my own hands. Ever since then the canister of the maker has a permanent abode in my freezer. It allows me to quickly whip up ice-cream whenever the boys and I fancy a refreshing scoop.
Of course as every experiment I had some disasters in the taste department and also a few catastrophes when combining ingredients. But, there were a lot of successes too. Still, I was really excited when I discovered the release of a book made for my ice-cream maker and me. David Lebovitz' newest summer sensation The Perfect Scoop.
A delicious book with ice-creams, sorbets and granitas to suit every taste bud. As if that is not enough David adds more lusciousness to the book by giving several ideas and recipes for sweet accompaniments. I know this one is going to be my summer time ice-cream Bible. I am glad that David did all the experimenting and presents me with a huge variety of recipes to try this summer. No trial and error anymore.
Like with every new cookbook I get I sat down with my colored Post-its and began marking all the recipes I'd like to make straight away. When I was done I had run out of Post-its and I think I kind of marked close to every recipe in the book!!
After a painstaking hour of decision making I settled on this ice-cream. Mainly because, you all know, I am a chocolate freak and wanted to officially open the summer ice-cream season with lovely and tangy raspberries. It's a combination I'd experimented with before too in a gorgeous dessert (recipe for that will be coming your way soon) and I just knew, chocolate and raspberries just work like a pair made in heaven.
I "met" David during the Menu For Hope III charity, last year. David was our patron for all bloggers in Europe. Ever since then I have been reading his blog on a regular basis and learning about his escapades in Paris. I just love his sense of humor too and there is a generous helping of that in this book. The Perfect Scoop is my very first cookbook from David and I really look forward to discovering the art of ice-cream making this summer.
You are all invited to my Big Birthday Bang.
When: June 6th
Hope to see you there!
Dark Chocolate Raspberry Ice-Cream
Adapted from David Lebovitz The Perfect Scoop
375ml (1 1/2 cups) heavy cream
40g (5 tablespoons) unsweetened cocoa powder - I used organic cocoa powder from Gepa
130g (2/3 cup) fine sugar
250g (2 cups) raspberries
In a saucepan whisk together all the ingredients except for the raspberries. Bring the mixture to a rolling boil while whisking frequently - it will foam up and thicken. Remove from heat and add the raspberries. Cover the saucepan and set aside for approx. 10 minutes.
Using a pureé mixer or blender, pureé chocolate raspberry mixture. To remove the seeds press the mixture through a fine mesh sieve. If you like it crunchy then leave the seeds in the mixture. However, it tastes smoother when the seeds have been strained out, so it's worth the little extra work and I would recommend it.
Place the mixture in the fridge an chill completely for 24 hours. Then according to the instructions of your ice-cream maker manufacturer, allow the mixture to churn and freeze until smooth and creamy. Mine took about 10 minutes.
A few tips:
If your ice-cream maker requires it, you should really pre-freeze the canister of your ice-cream maker for at least 24 hours. If possible and you have enough space in the freezer, make a permanent space for it in one of the shelves. This is so important because if the canister is not properly pre-frozen you will get a mushy mixture that will resemble nothing close to ice-cream!
Make sure you keep things clean and hygienic when making ice-cream. Being a diary product it is vital that you handle the equipment and ingredients with care. Wash hands and clean the parts of your ice-cream maker in hot water after every use. Cover and chill the mixture promptly.
Do not have an ice-cream maker? Freeze the mixture and every half an hour or so, take it out and give it a good whisking with a hand blender. Once it is smooth, creamy and frozen it is ready to be served.
Tangy and chocolaty in one lick. The dark rich chocolate was intense to the taste buds and at the back a slight tart and fruity flavor. This was rich, creamy and smooth. Each spoonful taking us to blissful ice-cream heaven.
I think I am going to be finding more than just one perfect scoop with The Perfect Scoop!
Hope you will join me as I discover them all!
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