Sing along with me: “Feeling hot, hot, hot…”
Summer break may be over and the unofficial end to summer, Labor Day, is tomorrow but no one has passed that information on to Mother Nature. It is hot, super-hot in fact. So let’s have some ice cream!
I was dubious about this recipe because it seemed too simple. No custard to make? No eggs to separate? How could this work?
Turns out it works just fine! 🙂 The result was a sweet and tart, creamy ice cream with a gorgeous color! It was a little too tart for the Misses, but I really liked that aspect of it. Oh well, more for me…
Enjoy your last bits of summer!
Raspberry Cheesecake Ice Cream
3 ounces cream cheese, softened to room temperature
1 cup sugar
1 1/2 cups pureéd, strained raspberries
1 cup whipping cream
1 cup whole milk
1. In a large bowl, whisk softened cream cheese until smooth; add sugar and continue whisking until well combined.
2. Whisk in the raspberries, followed by cream and milk until fully incorporated.
3. Pour mixture into ice-cream maker and process according to manufacturer instructions.
Source: Houston Chronicle, July 18, 2012