~makes 1 serving
1/2 cup heavy whipping cream
1/4 cup milk (I used 2%)
1/3 cup frozen raspberries
3/8 cup sugar (doesn't have to be exact)
1 teaspoon vanilla extract
2 tablespoons pinot noir
1 tablespoon (ish) Ghiradelli 60% Dark Chocolate bar broken in to chunks
Place chocolate pieces in the freezer in the bowl you plan to eat your ice cream in. I keep my ice cream bowl in the freezer at all times. This helps the ice cream not melt so fast while you are trying to enjoy it.
Put raspberries in the microwave in a microwave safe bowl for about 45 seconds.
In a metal bowl, whisk together the cream, milk, sugar, vanilla, and wine. I use Rex Goliath 47lb Rooster. This wine is typically sold for between $5-10 per bottle. I like it more than 2 buck chuck, but in all fairness.....I'm not a huge wine drinker.
Remove raspberries from the microwave and crush them with your whisk. Then add them to your mixture and place in the back of your fridge for at least 20 minutes.
Then add the contents of your metal bowl to your ice cream maker and set your timer for 10 minutes. Add chocolate and put the machine on for another 5 minutes.