Cheesecake Ice Cream

This was the next ice cream recipe to try, which I decided to serve as part of Brad's birthday dinner celebration. I wasn't sure the kids would like it, but they surprised me and gobbled it up! It went particularly well with our simple chocolate cake and whipped cream. 

Cheesecake Ice Cream

• 12 ounces cream cheese
• 1 cup sugar
• 1/2 teaspoon salt
• 1/4 cup mascarpone
• 1 cup whole milk
• 2 teaspoons vanilla
• 1/4 cup sour cream

Bring the dairy products to room temperature. Beat the cream cheese until smooth. With mixer running, slowly add sugar and salt, then the mascarpone and milk. Fold in the vanilla and sour cream. Cover and refrigerate 1 to 2 hours or overnight. 

Freeze in the machine for 15-20 minutes. Serve with Raspberry Sauce.

Raspberry Sauce

• 12-ounce bag frozen raspberries, thawed
• 2 tablespoons sugar
• Pinch of sea salt
• Pinch of orange zest

Process the raspberries in a food processor for 15 seconds. Add remaining ingredients and process 45 seconds more. Strain through a fine mesh strainer and discard seeds.

As you can see, this is basically just strained raspberries. It took a lot of effort to push the berries through our strainer, and as I was doing so, I determined never to make this recipe again. However, it does turn out surprisingly well. Maybe I will have it again someday in the future.