Raspberry Cheesecake Ice Cream
There's nothing better than a homemade ice cream because it can be tailored to any flavor you want. This raspberry cheesecake variety is just as decadent as it sounds! A raspberry jam is layered amongst a creamy cheesecake base.
Servings: 8 servings
Ingredients
For the ice cream
- 1 ½ cups + 2 tablespoons whole milk separated
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tablespoons light corn syrup
- ½ teaspoon kosher salt
- 2 teaspoons lemon zest
- 4 ounces cream cheese room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- ½ cup sour cream
For the raspberry sauce
- 1 ¼ cups fresh raspberries (frozen can also be used)
- ⅓ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons Grand Marnier (optional)
Instructions
For the ice cream
- Combine 1 ½ cups milk and cream in a 4-quart kettle. Add the sugar, corn syrup, and salt. Whisk and place over medium heat. Bring the mixture to a boil.1 ½ cups + 2 tablespoons whole milk, 1 cup heavy cream, ¾ cup granulated sugar, 2 tablespoons light corn syrup, ½ teaspoon kosher salt
- While the mixture is heating, in a separate bowl, whisk the reserved 2 tablespoons of whole milk and cornstarch until dissolved to create a cornstarch slurry.1 ½ cups + 2 tablespoons whole milk, 1 tablespoon cornstarch
- Once the milk mixture is at a boil, remove from the heat and whisk in the cornstarch slurry. Place back on medium heat until the mixture just begins to boil throughout, indicating that the cornstarch has been activated.
- Remove from the heat and stir in the vanilla, cream cheese, lemon zest, and sour cream. Whisk until the cream cheese and sour cream are dissolved and the mixture is homogeneous. If the cream cheese has trouble dissolving, use an immersion blender or countertop blender to liquefy.4 ounces cream cheese, 2 teaspoons vanilla extract, ½ cup sour cream, 2 teaspoons lemon zest
- Chill the ice cream base for 6-8 hours.
For the raspberry sauce
- Place raspberries in a small kettle and add sugar. Mash raspberries slightly with the sugar to release their juices.1 ¼ cups fresh raspberries (frozen can also be used), ⅓ cup granulated sugar
- In a separate bowl, whisk lemon juice and cornstarch to dissolve the cornstarch. Then add to the raspberries.2 tablespoons fresh lemon juice, 2 tablespoons cornstarch
- Cook over medium-high heat until the mixture begins to simmer. Continue simmering until berries begin to break down and the mixture thickens slightly, about 3-5 minutes.
- Add Grand Marnier, if using.2 tablespoons Grand Marnier (optional)
- Remove from the heat and chill.
To make the ice cream
- When ready to freeze the ice cream, remove it from the refrigerator. Follow the instructions with your maker. My KitchenAid attachment takes about 25 minutes.
- Layer raspberry sauce with the ice cream in an airtight container. This will give the swirled effect when scooped. At this point, the ice cream is a soft-serve consistency. Place in a deep freeze to chill fully.
Video
Nutrition
Serving: 0.5cup | Calories: 310kcal