Chocolate-Raspberry Ice Cream

• 1 12 cups heavy cream
• 5 tablespoons unsweetened Dutch-processed cocoa powder
• 23 cup sugar
• 2 cups raspberries (fresh or frozen)

1. Whisk together the cream, cocoa powder, and sugar in a saucepan.
2. Heat mixture, whisking often, until it comes to a full, rolling boil (it will start to foam up).
3. Remove from heat and add in raspberries; cover and let stand for 10 minutes.
4. Puree the mixture in a food processor or blender.
5. If you want to, press the mixture through a mesh strainer to remove the seeds.
6. Chill mixture thoroughly; then freeze in your ice cream maker according to manufacturers directions.

heavy cream, dutch, sugar, raspberries

Taken from www.food.com/recipe/chocolate-raspberry-ice-cream-273438 (may not work)