Raspberry Chambord Ice Cream

Raspberry Chambord Ice Cream
Photo by Scott Phillips


  • Table salt
  • 5 large egg yolks
  • 3 to 4 Tbs. Chambord
  • ¾ cup granulated sugar
  • 12 oz. fresh or frozen raspberries, puréed, strained, and mixed with 1/3 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. Prepare an ice bath by filling a large...

View full recipe at Fine Cooking


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