Raspberry Chocolate-Chip Ice Cream
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.