Friday, July 4, 2014

Raspberry Cheesecake Ice Cream

This is REALLY good. The raspberries make the perfect sharp counterpoint to the richness of the cream cheese. And it really does taste like cheesecake. Even if you're using fresh raspberries, freeze them first so you can get small chunks instead of puree. This recipe is designed for a 1.5 quart ice cream maker.

3/4 cup cream cheese, at room temperature
1/2 cup milk
1 1/2 cups raspberries, frozen
1/2 cup sugar
1 tsp vanilla extract
1 cup heavy cream
Pinch of salt

Process the cream cheese in a mini food processor or with an electric mixer until very smooth. Add the milk and process until thoroughly combined (note: do not try doing this with cream). Transfer to a bowl.

Pulse the frozen raspberries a few times in a food processor, so that you get small chunks.

Combine the cream cheese and milk mixture with the sugar, vanilla, cream, and salt, then stir in the raspberries.

Pour the mixture into your ice cream maker and process according to the manufacturers instructions. (Mine took 15-20 minutes for this.) Serve immediately or freeze until ready. Note that this recipe remains quite easily scoopable even after firming up in the freezer.

Serves 4-6.

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