Homemade Ice Cream Recipe

Raspberry Chocolate Cheesecake Ice Cream

3/4 cup whole milk
3 large egg yolks or 4 medium egg yolks
3/4 cup extra-fine sugar
1 1/4 cups cream cheese
3 1/2 ounces white chocolate, melted
1 cup raspberry compote GO to Raspberry Compote Recipe

Directions

In a pan, gently heat the whole milk to the point of near boiling.

In a separate, heat-proof bowl, beat the egg yolks and the sugar, using an electric whisk or mixer, until thick and pale.



Place the bowl over a saucepan of simmering water and slowly add the milk, stirring constantly. Then, continue to stir occasionally until mixture, when inserted with a wooden spoon, will coat the back of the wooden spoon.

Remove mixture from heat and cool for about 20 minutes.

Beat in the cream cheese, using an electric whisk or an electric mixer, until mixture is smooth.

Stir in the cooled, melted white chocolate and the raspberry compote, just until combined, then transfer mixture to a freezer-safe container.

Immediately cover the surface of the ice cream with waxed paper or foil and put into the freezer.

After 1 hour, stir the mixture to prevent the berries (if you used the raspberries with the seeds) from sinking to the bottom of the container, and return to the freezer.

Allow mixture to freeze for another 4 - 5 hours, or overnight.

Serve with additional raspberry compote drizzled over the top, or garnish with fresh raspberries, if desired.

Makes approximately 2 1/2 cups of delectable ice cream.

*Note: You can also freeze the ice cream in a foil-lined 8 inch round pan, and then, once frozen, remove from pan, and cut into slices to serve.

*Note - the one at the top right is for Vegan Diets