The raspberry flavor is amped up with Chambord (black raspberry liqueur). When tasting this you get the smooth texture of the raspberry and the crunch of deep dark chocolate bits. The flavors of tart and bitter sweet go very well together. This recipe makes 1 quart.
Fresh raspberries are recommended as well as a quality dark chocolate (72% or more cocoa).
Dirty Flamingo Freeze
1 lb raspberries
1/2 cup Chambord or raspberry liqueur
1 cup sugar
1 cup heavy cream
1/2 cup sour cream
1/8 tsp lemon juice
1/4 tsp vanilla extract
3.5 - 4 oz chopped bitter sweet chocolate
In a medium sauce pan add raspberries and liqueur. Cook over medium heat, stirring occasionally, for about 10 minutes. Berries should be very soft at this point. Remove from heat and stir in sugar. Set aside to cool to room temperature.
Once the mixture has cooled, add the heavy cream and puree in a food processor. Then push mixture through a sieve to get all the seeds out. This is a long process, but well worth it.
Pour the smooth raspberry mixture back into a clean food processor bowl. Add the sour cream, vanilla extract and the lemon juice. Blend ingredients in processor for about 15-20 seconds. our mixture into a bowl and place in refrigerator for 6 hours.
After 6 hours, place in ice cream machine and follow manufacturers instructions. 5 minutes prior to the end of the churning time mix in the chocolate pieces. Once the machine is done, you can serve at that time or freeze for additional hours until the preferred consistency is achieved.
**LAST YEAR: NY Cowgirl Cookies**