Berry Cheesecake Ice Cream

I’m learning that homemade ice cream is one of those finicky things.

Some recipes I’ve made were fabulous! Stayed creamy, not hard, and tasted wonderful. Others were too thick, hardened too much in the freezer, or were just a nightmare.

Hopefully this signifies the uptick, and that ice cream will be easier from here on out.

Berry Cheesecake Ice Cream (THM S)

  • 1 1/2 c heavy cream
  • 1 c half and half
  • 1 c unsweetened vanilla almond milk
  • 3/4 c Swerve
  • 4 egg yolks
  • 1 8oz package cream cheese, softened
  • 2 Tsp vodka
  • 1/2 tsp xanthan gum
  • stevia to taste
  • 1 pint fresh raspberries

Combine the cream, half and half, almond milk, and Swerve in a medium sauce pan over medium-low heat. Stir until the Swerve dissolves and the milk thickens slightly to coat the back of a wooden spoon (about 170-175 degrees on a digital thermometer).

Whisk the egg yolks together in a small bowl. Temper the eggs by adding 1 ladle of the hot cream mixture to the eggs while whisking constantly. Slowly add the egg mixture into the cream, still whisking constantly.

Begin adding the softened cream cheese while whisking. Continue whisking the mixture until it reaches 180 degrees, or thickens slightly without boiling. Remove the mixture from the heat, add xanthan gum and whisk well to combine.

Set the mixture over an ice bath (ice cubes with just a little water) in a large bowl for 10-15 minutes, or until cooled.

Transfer the mixture to an airtight container, and refrigerate for at least 3 hours.

After chilling, whisk in vodka, vanilla, and stevia (if needed).

Pour into frozen ice cream churner, and begin churning according to directions. After about 12 minutes, begin adding the fresh raspberries by slightly tearing them with your fingers and dropping them into the churner. Churn another 3-5 minutes.

Transfer mixture to an airtight container and freeze.



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