Wednesday, September 19, 2012

Chambord Raspberry Ice Cream

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.

Cool mixture and then refrigerate for at least 4 hours or overnight.  

Remove from refrigerator, add in Chambord and pour into ice cream maker and run per manufacturer's directions