Raspberry Chocolate-Chip Ice Cream

1. 1

   In a food processor, puree the raspberries.

2. 2

   I keep the seeds in because I like them and am lazy.

3. 3

   You can strain the mixture at this point if you prefer.

4. 4

   Combine in a food processor, the cream, yogurt, sugar, raspberries, and vanilla/amaretto.

5. 5

   Stir in chocolate chips by hand.

6. 6

   Place into a 9x9 baking sheet, cover with tinfoil and put in the freezer for 2-4 hours.

7. 7

   When the ice cream is still pliable but solid, I like to transfer it into my storage container.

8. 8

   If this is the way you're going to make the ice cream, wait another 2 hours and then serve.

9. 9

   If you have an ice cream maker, pour the mixture in and use the manufacturer's instructions.

No additional tips available.