Wednesday, June 28, 2006

Chambord Ice Cream

This is an ice cream we used to make at the Richard Perry Restaurant in St Louis. At least I think it is, I'm not sure if it was black raspberry or blackberry. In any case I chose to make it with black raspberry, but it would work as well with blackberry or black cherry or what ever strikes your fancy. I also experimented with a custard base for this ice cream, but I didn't like the color the addition of egg yolk made. The color of the black raspberry and cream is really pretty, but the yellow of yolk muddied the color.

1 12 ounce jar of seedless blackraspberry preserves
1/3 cup sugar
2 cups heavy cream
4 cups half and half
1/3 cup Chambord liquer

melt the preserves and sugar over low heat-until the sugar is dissolved-cool slightly

combine the cream and half and half

slowly whisk the preserves into the cream mixture-if you do this too quickly or add the cream into the preserves, the acidity in the raspberry mixture will curdle the cream

pour into your ice cream freezer and freeze

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