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Author Notes: I altered my favorite recipe and made the most incredible cheesecake ice cream with fresh raspberry swirls! The recipe is pretty easy to follow too. —Eden Passante
Makes 1 quart
- 2 cups Plus 1 T Whole Milk
- 1 tablespoon Cornstarch
- 11 ounces Cream Cheese, Room Temperature
- 1/4 teaspoon Salt
- 1 1/2 cups Heavy Whipping Cream
- 1 cup Brown Sugar
- 2 tablespoons Light Corn Syrup
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Raspberries
- 1/4 cup Sugar
- 2 tablespoons Corn starch
- Juice of 1/2 a lemon
- Pinch of salt
- Whip the cream cheese in a large bowl until completely smooth… no lumps at all. Mix in the salt.
- In a small bowl, mix together the cornstarch and 1 tablespoon whole milk and mix until combined.
- In a heavy sauce pan, combine the whole milk, heavy cream, sugar and corn syrup. Bring to a boil on medium heat, then boil for 4 minutes, exactly. Remove from heat, add in the smooth cornstarch and stir until totally smooth.
- When the mixture is hot, slowly pour it over the cream cheese, whisking as you go so there are no clumps in the cream cheese.
- Put the bowl in the freezer for 15 minutes until it cools.
- Pour the mixture into your ice cream machine and freeze according to directions.
- While the ice cream is freezing, make the raspberry sauce by adding the raspberries, water, sugar, lemon juice and a medium sauce pan and simmer. Add the cornstarch with 1 tablespoon water and stir until smooth. Then add to the raspberry mixture and boil until the juices are thick.
- Strain the juice in a mesh strainer to remove the seeds. I use a spoon to stir and I push the mixture through the mesh strainer.
- Refrigerate the sauce until room temp or cold.
- When the ice cream is almost done freeing, add in the raspberry swirl sauce.
- Usually you can tell when the ice cream is done when it pulls away from the sides.
- Pour into an ice cream container to freeze for a few hours.