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Raspberry Cheesecake Ice Cream


Remember how I told you guys we are making ice cream about once a week since I got Mike that ice cream maker for Fathers Day?  I wasn't kidding.  This week my daughter, Dee, asked me specifically to make a raspberry cheesecake ice cream and oh my this one is a treat.  Chunks of creamy cheesecake, pieces of crunchy broken graham crackers and fresh, tart raspberry sauce running through the creamy base makes for the most refreshing, decadent treat.  

We used cheesecake from the bakery at our local grocery store for this batch.  They sell small six inch rounds or you can buy by the slice in packs of two, which is perfect for this recipe.  But hey, if you make cheesecake and have some left over, throw it in the freezer so you can pull it out for something like this!  

This is definitely Dee's favorite flavor so far - she has been stealing spoonfuls out of it all week. 

Ingredients:
Ice Cream Base:
1 cup milk
3/4 cup sugar
1/4 tsp salt
2 cups heavy cream
1 Tbsp vanilla

Fresh Raspberry Sauce:
6oz pkg fresh raspberries
1/4 cup sugar
Juice from 1 lemon
1 Tbsp cornstarch mixed with 1 Tbsp water

Additional Mix-ins:
2 small slices of cheesecake, frozen and then cut in to small chunks
3 strips graham crackers, crushed in to bite size pieces

For the base, whisk together the milk and sugar until the sugar is dissolved.  Stir in the salt, heavy cream and vanilla, cover and refrigerate for at least 1 hour.

For the raspberry sauce, in a small saucepan, combine the raspberries, sugar, and lemon juice.  Cook over medium heat for 5-7 minutes until the raspberries have broken down.  Stir in the cornstarch mixture and cook an additional 1-2 minutes or until thickened.  Let cool to room temperature.  It will get nice and thick.

When ready to churn your ice cream, pour the ice cream base in to your ice cream maker and let it mix until thickened. (Mine took about 15 minutes for a soft serve type ice cream.  If you want it thicker, let it go a bit longer.)  Just before it's finished add the frozen pieces of cheesecake and the crushed graham cracker pieces.  Drop about 1/4 of the raspberry sauce by spoonfuls in to the ice cream and let it mix together.  

Transfer half of the ice cream to an air tight container, drizzle half of the remaining raspberry sauce over the ice cream and swirl in with a knife.  Put the other half of the ice cream on top, swirl in the remaining raspberry sauce, then put the top on and place in the freezer for a few hours.  Scoop and serve!

*Note, in subsequent batches of this ice cream I have been known to throw in a few drops of bright pink food gel to make it oh so pretty n' pink.  I just whisk it in with the base before chilling it!


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