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–+ servings
ice cream cone with a scoop of ice cream and graham crackers

Raspberry Cheesecake Ice Cream

Source: donuts2crumpets
Fresh raspberry sauce, chunks of cheesecake and crunchy graham crackers are mixed in to vanilla ice cream to make Raspberry Cheesecake Ice Cream!
Servings: 16
Prep Time 1 hour 30 minutes
Churn Time 15 minutes
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EQUIPMENT

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:

  • 6 oz 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)

Instructions
 

  • For the base, in a large bowl, 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!

Notes

*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!