Chocolate and raspberries are always a winning combination especially on a syrup that can be used on pancakes, crepes, waffles, etc.
Actually, like I said in the last post I've been all too busy. But you should congratulate me on taking a few hours off to go have dinner with an old friend in town. Actually, Leeann and her husband Paul were two of the influences that had me falling in love with DC. Paul was "in charge" of me (which is a feat in itself) for a conference I attended in DC when I was a junior in high school (he will tell you the horror stories if you like). That was when I fell in love with this city. Through the years since I've moved here, Paul and Leeann have flown through a few times, and every time I'm reminded of how glad I am that Paul picked me to go to that conference. He probably didn't know how much that one choice would influence my life, but I'm so glad of it. I don't think I ever would have come to DC if it wasn't for Paul and Leeann! And if I never moved to DC, I probably wouldn't have had to the guts to start a cooking blog, to write for the Examiner. It's odd to think about, but that one trip really changed my life. I'm glad of it, and for having the time to visit with Leeann last night and have a lovely little dinner at Co Co Sala.
And with that, enjoy some raspberry chocolate syrup and have a lovely Friday!
Chocolate Raspberry Syrup
4 cups fresh (or frozen) raspberries
1 ounce unsweetened chocolate square
1 1/3 cups sugar
1Crush berries thoroughly (and thaw if using frozen). Sieve to remove seeds if desired.
Measure 2 cups of crushed fruit and the sugar into a heavy saucepan. Chop or grate the chocolate and add it to the saucepan
Bring to a boil and cook until the mixture thickens slightly. Serve warm or cold over ice cream, pancakes, crepes, or waffles. Store remaining syrup in the refrigerator.
Basic Vanilla Custard
5 egg yolks
2/3 cup powdered sugar
2 cups half and half
2 tsp. vanilla extract
Scald half and half over medium heat in a medium sauce pan. Remove from heat.
In a stand mixer whisk together the yolks and sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.
Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in vanilla. Chill the custard thoroughly. About two hours.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.