I feel like the sun has come out and it’s here to stay for a little while which means my ice cream maker needs to make a reappearance and find its way back to the kitchen top instead of hiding away in the cupboard.
The parks round town are littered with the ever popular ice cream vans but the usual 99 flake is most definitely not 99p anymore! I remember last spring going for a long walk on the tow path and then spotting the first ice cream van of the season. Of course I was massively over excited at the prospect of a 99 coming my way.
I put my order in, asked for a flake and handed over the money only to do a double glance at the small amount of change handed back from a £5 note. When did they get so expensive?! I honestly thought they’d just hiked their prices up because it was the first time the sun had come out and they had a monopoly on the market wandering along the tow path. However, much to my surprise, a short walk later we came across another ice cream van and it appeared that the going rate for a 99 ice cream was in fact £3.50.
I’ve clearly got too many memories of Magnums being 99p or of course one of my favorites, the Mint Choc Chip Cornetto. I’m not actually sure that the 99 flake ice cream was ever 99p? You’ll have to let me know.
I must remember that times have clearly moved on and so has the ice cream market.
I think we’ve had a bit of an invasion recently from the US when it comes to ice cream and we seem to be moving more and more towards tubs rather than the traditional ice cream perched on a waffle cone.
But to me, you really can’t beat a luxurious ice cream balanced perilously on a crisp waffle cone. The challenge of course is to slowly consume the ice cream without accidentally knocking it off the cone but not being so slow that it just melts down the sides in the heat of the sun.
A challenge of course I don’t mind taking on particularly when it’s rich chocolate ice cream with a tangy raspberry undertone.
This really is a delightfully simple ice cream recipe to follow and requires very little of your time mixing up ingredients. In fact all the work is either done in the fridge or in the ice cream machine leaving you more time to enjoy the sun whilst the ice cream churns away.
The chocolate whilst incredibly indulgent doesn’t become sickly due to the hit of tart raspberries doing their job. I like the fact that the seeds haven’t been sieved out and you know that fresh raspberries have been incorporated in this creamy bit of heaven.
It’s delicious. It’s luxurious. It’s what an ice cream should be.
Chocolate Raspberry Ice Cream
Taken from ‘The Perfect Scoop’ by David Lebovitz
Makes about 750ml (fills one Carte D’or tub!)
375ml double cream
40g unsweetened cocoa powder
130g granulate sugar
240g raspberries (fresh or frozen)
Whisk together the cream, cocoa powder and sugar in a large saucepan so that it’s well combined and as lump free as you can make it.
Heat up your mixture whilst whisking frequently (to keep the mixture smooth), until it comes to a full, rolling boil. You’ll know you’re at this point because the mixture will begin to foam up and will also have thickened slightly.
Remove your saucepan from the heat and throw in your raspberries and gently stir through. Cover your saucepan and leave it to stand for 10 minutes.
You can either puree your mixture in a food blender or to save on washing up, use a hand blender and whizz the mixture smooth in your saucepan.
You can put your mixture through a sieve at this point to remove the seeds, but I chose not to. I prefer it to be a little more homemade and organic.
Chill the mixture thoroughly for a couple of hours in the fridge and then freeze it in your ice cream machine according to the manufacture’s instructions.
Serve either in a cone or in a bowl with some extra raspberries on the side.
Enjoy! Preferably whilst the sun is out on a traditional waffle cone!