October is Breast Cancer Awareness Month; being from Long Island, Breast Cancer is a disease that affects one in 9 women, the highest rate in the country.  You can't be from Long Island and not feel passionate about Breast Cancer and the preventative measures that all women should undertake!  One of my favorite bloggers is a Boston girl, who, like me, has a passion for food.  I look forward to her posts and trying her recipes.  So when Jen, otherwise known as the Beantown Baker, challenged bloggers from across the world to participate in her Power of Pink Challenge to make something pink, I knew it was the perfect time to whip up some of my Raspberry Chocolate-Chip Ice Cream.  And, wouldn't you know it, Haymarket had cheap (and delicious looking) raspberries this week!  Woohoo!  I love when the universe aligns like that.

Pop over to Jen's blog (in the link I provided) and check out the contest, as well as her site; she has some gorgeous photography skills that I hope by my 3rd year of cooking and blogging I will be able to emulate. 

Anyway, I am a huge ice cream lover.  I don't make my own ice cream as much as I should because really, if you have an ice cream maker it's extremely easy!  Of course my ice cream maker looks like this:

And was my mom's...and when she got it is still undetermined!!  Maybe I will upgrade to an electric ice cream maker for Christmas.  Hint, hint, mom!  Anyway, if you don't have an ice cream maker, this recipe is awesome because you can put it in a 9x9 baking sheet in the freezer and still get the ice cream perfect.

Serves: 4 (unless you're with me)

1 cup heavy whipping cream

1 cup vanilla yogurt (Try to stay healthy when you can right?)

2/3 cup sugar

16 ounces of raspberries (fresh or frozen)

2 tablespoons of vanilla extract or amaretto

1 cup of mini chocolate chips

NOTES:  You can use 2 cups of heavy whipping cream instead of one cup of that and one cup of yogurt.  Don't use two cups of yogurt, you will get some ice chunks in it, using at least one cup of heavy cream is better!  Plus, you're semi-healthy by trading yogurt!  Also, if you want to substitute the vanilla for amaretto (you know me!) go ahead!  It tastes AMAZING. 

In a food processor, puree the raspberries.  I keep the seeds in because I like them and am lazy.  You can strain the mixture at this point if you prefer.  Combine in a food processor, the cream, yogurt, sugar, raspberries, and vanilla/amaretto.  Stir in chocolate chips by hand.  Place into a 9x9 baking sheet, cover with tinfoil and put in the freezer for 2-4 hours.  When the ice cream is still pliable but solid, I like to transfer it into my storage container.  If this is the way you're going to make the ice cream, wait another 2 hours and then serve.  If you have an ice cream maker, pour the mixture in and use the manufacturer's instructions.  My ice cream maker is so old if I told you its instructions, I'm not sure that would do you any good!!

Also side note - taste the ice cream before it gets frozen.  I love the taste, but sometimes it can be tart.  I find that the chocolate chips balance it out but it's always good to do a taste test.

Thanks Jen for the challenge, I hope you enjoy my PINK ice cream!

And even though my oven wasn't touched this time,

Until the next time my oven is on...