I'm really grasping tightly to the last of summer despite the 30 mph winds outside. This is a nice ice cream that isn't heavy and not too sweet.
Chambord Raspberry Ice Cream
2 cups heavy cream
1 cup milk (I used 2%)
1 vanilla bean, split and scraped
3/4 cup sugar
1/2 cup honey
12 ounces fresh raspberries
2 tsp Chambord
In a large saucepan, combine
heavy cream, milk, sugar, honey, vanilla bean
and heat to a simmer.
In a food processor or blender, puree the raspberries. Remove cream mixture from heat and whisk in raspberry puree.
mixture and then refrigerate for at least 4 hours or
Remove from refrigerator, add in Chambord and pour into ice
cream maker and run per manufacturer's directions