Raspberry Cheesecake Ice Cream
Yields 10 ~ 1/2 cup servings
Shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Special Equipment needed:
Ice cream maker
Ingredients:
3 ounces cream cheese (room temperature soft)
1-1/2 cups sugar * (Can reduce amount, see below)
1 cup pureed, strained Raspberries (may use frozen)
1 cup whipping cream (heavy cream)
1 cup whole milk
Method: (You can either whisk ingredients together
or combine in food processor)
Mix softened cream cheese until smooth.
Whisk/blend in sugar
Whisk/blend in strained raspberry puree
Whisk/blend in cream and milk until combined.
Freeze in ice cream maker according to manufacturers direction.
*Note: There are at least two versions of this recipe floating around
on the internet. The Southern Living Magazine calls for 1 cup sugar, the other for 1-1/2 cup sugar. I used 1-1/4 cups sugar, so please adjust to your preference.
Stores well for a few days in the freezer (if it lasts that long!)
Enjoy!
Recipe adapted from "Southern Living" magazine
