Raspberry Chambord Ice Cream
June 30, 2010 
What? You haven't got that ice cream maker out yet? Seriously? You think it's a hassle to make fresh ice cream, right? Well, think about this - you make a mixture on the stove in the morning, chill it in the fridge all day and when you want ice cream after dinner, you simply pour it into your machine and 30 minutes later you have the freshest, creamiest, most delicious ice cream you've ever tasted. So don't be a wimp - make some fresh ice cream and impress your family! There's no fillers, no additives - just the best ice cream you'll ever eat.
I made this ice cream with a little Chambord (raspberry liquor) to give it a depth of flavor but also to help keep any leftover ice cream from freezing so rock hard. The master of ice cream making, David Leibovitz, adds liquor to ice cream to help solve this problem. I also served it in cute little espresso cups that a friend gave me (thanks, Yvonne!).
Raspberry Chambord Ice Cream
for a printable recipe, click here
Ingredients:
- 6 ounces fresh raspberries
- 1 vanilla bean
- 2 cups half n half
- 1 cup cream
- 3/4 cup sugar
- 1 tablespoon Chambord liquor
- mint leaves for garnish
Instructions:
Puree the raspberries in a food processor and set aside. If you don't have a food processor, just mash them as finely as you can.
I use these little Bistro espresso spoons to serve with the ice cream
Cut the vanilla bean in half with a small, very sharp knife. Take each half and slice down the middle of the vanilla bean, exposing the "caviar". Take the tip of the knife and scrape out the caviar.
In a saucepan, gently heat the half n half, cream, sugar and the vanilla bean caviar over medium low heat. I also add the vanilla bean pod, so I make sure I get all the vanilla out of the bean. Stir with a wire whisk to make sure the vanilla bean gets blended well. Heat the mixture until just hot, not simmering - enough to just dissolve the sugar well. Remove the vanilla bean pod. Turn off the heat and add the pureed raspberries and Chambord and whisk.
Pour this mixture into a 4-cup Pyrex measuring cup (this will make it easy to pour into your ice cream maker later. If you don't have a Pyrex measuring cup, just pour the mixture into a bowl). Place in your refrigerator to chill. Give the mixture a stir every once in a while, to promote the chilling and to make sure the raspberries don't stay at the bottom. The mixture must be well chilled in order to make ice cream. This takes several hours.
When you are ready to make ice cream, just pour the chilled mixture into your ice cream maker and process for about 30 minutes. Garnish with mint. Any extra ice cream can be frozen in a plastic tub and covered with plastic wrap. Make sure the plastic wrap is pressed right onto the ice cream to create an air tight seal.
tip: keep the freezer bowl of your ice cream maker in the freezer and you will always be able to make fresh ice cream.
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Reader Comments (13)
you always have the best photography!
omg chambord and ice cream in one dish. heaven. amazing. I need some asap!
I totally agree about the ice cream and using liquor. I love your glasses and spoons.
Yummmmmm - you just reminded me I have some of my homemade Snickerdoodle Ice Cream in the freezer - running to eat that now!
Oh no! I'm going to have to go buy an ice cream machine so I can make this!!
Thanks for sharing Elaine!!!
Each time I see an ice cream recipe, and think: I need to buy one, urgently!!!!
Thanks for sharing another fantastic recipe with us!!
Love,
Lia.
I can't wait to try this recipe. I recently purchased my first ice cream maker. I have one problem though, and maybe one of you can help. I have a cuisinart ice cream maker and you have to really make sure that the bowl is really really cold. The first time that I used it, I followed the directions even after the appropriate time, the mixture was still soupy. The next time that I used it, I made sure to store the bowl in the freezer for about a week. I even put some ice cubes in a zip lock bag and placed them inside the bowl. I tried it again, but still the mixture came out soupy. I did put it in the freezer and it froze well, but I thought that the mixture was supposed to come out at least like soft serve. What could I be doing wrong? Or, is that just the way it's supposed to be? Thanks for the help.
From The Italian Dish:
Cathy: I have a soupy ice cream story, too. I always keep my ice cream freezer bowl in the freezer at all times, so I can always make ice cream. Never had any problems. One week, my freezer was so full that I transferred the bowl into a different freezer in an old refrigerator. I went to make ice cream and it never, ever froze up. Even though I thought the freezer in that fridge was working well, it was not. Meat was freezing in there just fine but, in fact, it wasn't cold enough for ice cream. I was really confused until I transferred the freezer bowl back into the regular freezer and tried again the next week and it made ice cream just fine. All I can think of is that your freezer is maybe not as cold as you think. Try adjusting the dial to the coldest setting and try again! Good luck!
There's a reason why I don't have an ice cream maker, NO SELF CONTROL! 2 cups of half and half, 1cup of cream... heaven.
I would be sneaking into the freezer every 5 min's. I have those same cups only the bigger ones for cappucino from Crate and Barrell.
Wow, just discovered your blog - looking for lemon icecream! Fantastic recipe and great pics! Off to make my lemon icecream (my daughter's request - she has southern italian taste buds!)
This recipe looks so delicious! Love your photography & clear writing!
Each time I see an ice cream recipe, and think: I need to buy one, urgently!!!!
Thanks for sharing another fantastic recipe with us!!
Hi
We made this ice cream but it seems to be curdled what did we do wrong??