Raspberry Cheesecake Ice Cream, Philadelphia Style
Wednesday, September 21, 2011
I'll admit, this recipe needed some major tweaking, but I'm really pleased with the results. The ice cream is rich, creamy and full of cheesecake flavor. The raspberry swirl is sweet and tangy and really pairs nicely with the tart flavor of the cream cheese. Since it's such a thick base to begin with, it hardens up nicely in the machine and requires only a minimal amount of freezer time before it can be served.
Raspberry Cheesecake Ice Cream
1 c. whole milk
1 c. heavy cream
3/4 c. Philadelphia Cream Cheese
1/4 c. sour cream
3/4 c. sugar
3/4 c. vanilla extract
1/4 tsp. ground vanilla bean
1/4 tsp. salt
1/2 c. raspberries, fresh or frozen
1/4 c. raspberry preserves
1 tbsp. sugar
1 tsp. heavy cream
1. In a blender or food processor, add milk, 1 c. heavy cream, cream cheese and sour cream. Blend until smooth.
2. Add sugar, vanilla extract, ground vanilla bean and salt. Blend for 30 seconds or until incorporated.
3. Chill mixture in refrigerator for 25 minutes, then freeze in ice cream maker for 30 minutes.
4. Meanwhile, in a blender or food processor, puree the raspberries and preserves.
5. In a small bowl with a mesh sieve placed on top, pour raspberry puree over and with a rubber scraper, push liquid through leaving seeds to remain. Remove sieve and slowly stir in sugar and heavy cream.
6. Once ice cream is finished, pour into a freezer-safe air tight container. Using a skewer or butter knife, pour raspberry sauce over ice cream and swirl.
7. Place in freezer for 1-2 hours. Sprinkle with graham cracker crumbs and serve.
Adapted from The Perfect Scoop- Philadelphia Cheesecake Ice Cream | Makes approximately 6 servings