Raspberry Swirl Cheesecake Ice Cream

Raspberry Swirl Cheesecake Ice Cream

  • 2 1/2 cups heavy whipping cream
  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla
  • 1 cup seedless raspberry jam


Pour the cream into a saucepan.  Bring to a gentle simmer over medium heat.

In a bowl, whisk together the egg yolks and sugar.  Whisk 1 cup of the hot cream into the egg yolks, then scrape the eggs into the saucepan.  Cook the custard over medium heat, whisking constantly, until the custard thickens enough to coat the back of a spoon.  Pour through a mesh strainer to strain out any bits of cooked egg.

With an electric mixer, beat the cream cheese and vanilla until smooth.  Gradually beat in the hot custard, mixing until very smooth.  Pour into a bowl, cover with plastic wrap resting against the surface of the custard, and chill overnight.

Churn the custard in your ice cream maker according to the manufacturer's instructions.  When the ice cream is soft-serve consistency, spread into a container.  Dollop with the raspberry jam and swirl into the ice cream.  Freeze until firm, about 4-6 hours.


Yields about 1 1/2 quarts.


Recipe from Curly Girl Kitchen

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