Four years ago my dad gave me an ice cream maker for Christmas. I made one lot of ice cream and it was unpalatably fatty so I gave up. It was wasn't my intention to actually not use it ever again, but I think I needed some inspiration to get it out of the closet.
Country Living ran an article a few months ago about ice cream with some gorgeous summertime photos. I ripped out the article and stuffed it into my 'one day' box of recipes. Sorting through my recipe box the other day I came across the article and I think the inspiring photos combined with the fact it is spring (which is my motivated time of year) spurred me to get out my ice cream maker and this is one of the best ice creams I have ever had. Husband agrees - or at least he keeps asking if I will make it again which is better than agreeing.
Ingredients are as follows:
- 3 ounce(s) cream cheese (90 grams), softened to room temperature
- 1 cup sugar
- 1 1/2 cups pureéd, strained raspberries (i just heated them up in microwave and then pushed through sieve with wooden spoon)
- 1 cup whipping cream
- 1 cup whole milk
Directions
- In a large bowl, whisk cream cheese until smooth; add sugar and continue whisking until combined. Whisk in raspberries, followed by cream and milk until fully incorporated.
- Pour mixture into ice-cream maker; process according to manufacturer instructions. Or put in a container into freezer and stir every hour or so for the first few hours. If you don't stir it all the water will freeze together and the other parts will separate - no lovely ice cream.
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