Raspberry Cheesecake Ice Cream

I developed this recipe because I didn’t have enough eggs to make a cooked custard, but I still wanted a really creamy, rich texture. Beating the ingredients together until thick, will help produce a silky texture and will make the ice cream easier to scoop–more like premium store-bought ice cream.

Raspberry Cheesecake Ice Cream

Ingredients:
8 ounces full-fat cream cheese
3 cups very cold heavy cream
1 (14 ounce) can sweetened condensed milk
juice of 1 lemon
1/2 tsp. vanilla
1/4 tsp. almond extract (optional)
pinch of salt
1/4 cup good quality raspberry jam (imported from Europe is the best, or homemade)
1 cup fresh or frozen raspberries (thawed)

Instructions:

For Raspberry Swirl:
Place the berries and the jam in a bowl and microwave for about 30 to 60 seconds to melt the jam. Puree the berries and jam in a mini-food processor or blender. Strain the berries over a fine mesh sieve while using a spatula to push all the puree, minus the seeds, through the sieve. Refrigerate until ready to use.

For the Cheesecake Ice Cream:
Allow the cream cheese to soften at room temperature for about 30 minutes. In a large mixing bowl, beat the cream cheese to remove any lumps. Slowly add the sweetened cond. milk while beating. Continue beating until no lumps remain and it is completely combined. Add the extracts, lemon juice, and salt. Beat until combined.

Add the cold cream slowly while beating. Continue beating until the mixture starts to thicken–not quite to the point of whipped cream, but almost.

Place about 3/4 of the ice cream mixture in your ice cream maker and freeze according to the manufacturer’s directions. Mix the remaining 1/4 of the ice cream with the raspberry puree. Place in the fridge while the ice cream is freezing.

When the ice cream has finished freezing, place in a freezer proof container and swirl in the raspberry puree. Place in freezer for several hours to harden. Serve with more berries, if desired.

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