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.

Cinnamon Almond Ice Cream

I know, it's January. Who makes homemade ice cream in January?  But I had some good local cream, and I was planning to make a pie that I knew would be better with ice cream. And this is delicious! Especially good with cherry pie, but totally worth making just on its own, too. You'll need an ice cream maker for this recipe, which works well with a 1 1/2 quarter maker.

1 cup milk
1/3 cup sugar
Pinch of salt
1/2 tsp ground cinnamon
1 1/2 tsp almond extract
1 1/2 cups heavy cream
Slivered almonds for topping (optional)

Use milk and cream straight from the fridge so they are as cold as possible.

Combine the milk, sugar, and salt and stir or whisk until the sugar is totally dissolved. Add the cinnamon, almond extract, and cream, and mix well.  Process this mixture in the ice cream maker according to the manufacturer's directions. Serve immediately or freeze in an airtight container for later. If desired, top each serving with a sprinkling of slivered almonds.

Serves 6-8.

Peach Ginger Ice Cream

This recipe requires an ice cream maker and is calibrated for the 1 1/2 quart size.

I'll definitely be making this again - the peaches (straight from our tree) and candied ginger are excellent together, all against the backdrop of sweet local cream. Make sure you use a nice, soft, ripe peach.

3 cups cream (or 2 cups cream + 1 cup milk)
1 medium peach, pitted, peeled, and mashed
3/4 cup crystallized ginger, finely chopped
Pinch of salt
1/2 cup sugar

Combine all ingredients in a medium bowl and refrigerate for an hour or so.  When you're ready, process in the ice cream maker according to the manufacturer's directions.  Serve immediately or freeze in an airtight container for later.

Makes about 1 1/2 quarts.