Tuesday, August 20, 2013

Homemade Raspberry Cheesecake Ice Cream


I got an ice cream maker this summer. It was a gift and I was so excited. It's something I've always wanted but probably would never have bought myself. My excitement was a pale comparison though to my kids'. The screaming and jumpy-clapping and pleas to make strawberry ice cream RIGHT NOW PLEEEEEEEASE were epic. 

Sadly we discovered we had to wait 24 hours for the bowl to freeze, which turned out to be a stroke of luck because I had NO idea how to actually make ice cream! I read a few recipes, found a chocolate one that sounded good and after 24 hours of "is it ready yet?" every 20 minutes we made our first batch of ice cream. And it was glorious! There really is nothing like homemade.


 

We tried a few more flavours and then I got brave and decided to create my own recipe. My first thought when I was trying to decide what to make was cheesecake. I had just been to my favourite local farm stand and bought a big basket of raspberries and I was dying to use them.  It was a match made in heaven. 

If you don't have an ice cream maker there are tutorials online on how to do it "the old-fashioned way" that are fun and entertaining for the kids. 




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Homemade Raspberry Cheesecake Ice Cream    

3 cups heavy cream
1 cup whole milk
150 g whipped cream cheese, softened to room temperature
1 cup sugar
2 tsp vanilla
2 cups fresh raspberries
2 tbsp sugar

Directions:

1. Put the raspberries and 2 tbsp of sugar into a bowl and mix to coat. Set aside and allow to macerate*.
2. Pour the cream and milk into a heavy bottomed saucepan and place over medium-low heat.
3. Add the sugar to the milk/cream mixture and store until the sugar is dissolved.
4. Remove from the heat and put in the fridge for an hour to cool.
5. Remove from the fridge and using a hand mixer, begin to whip the milk/cream/sugar mixture and add the vanilla and cream cheese. Blend until thoroughly combined.
6. Pour into an ice cream maker and follow your appliance's manufacturer instructions.
7. Pour 1/2 the ice cream into a plastic container and top with 1/2 the raspberries and juice. Top with the remaining ice cream and then the raspberries.
8. Pu the ice cream into the freezer and allow to set for a few hours.

Scoop and serve when the ice cream has reached desired consistency.


 *macerate - to soften or break up by soaking. The sugar does this to the berries.

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