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Raspberry Cheesecake Ice Cream

Lisa Flinn
This custard style Raspberry Cheesecake Ice Cream is rich, creamy and absolutely delicious! - It features a tangy cream cheese base that's studded with freeze-dried raspberries and layered with a raspberry swirl and crush graham crackers! 
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Prep Time 20 minutes
Chill & Freeze Time 12 hours
Total Time 12 hours 20 minutes
Course Dessert
Cuisine American
Yields 1 .5 Quarts

INGREDIENTS

Ice Cream Base

  • 1 Pint (473g) Heavy Cream
  • 1 Cup (227g) Whole Milk
  • ½ Cup (100g) Granulated Sugar
  • 5 Large Egg Yolks + 2 Tbsps Sugar
  • 8 Ounces (227g) Block Cream Cheese (Philadelphia is the best) cubed & room temp
  • 2 Teaspoons Vanilla Paste or Extract

Add-Ins

  • 1 Cup (28g) Freeze-Dried Raspberries roughly chopped or grind
  • ¼ Cup Raspberry Preserves or Jam
  • Crushed Honey Graham Crackers I used 4 rectangles total, but use as much as you'd like

Instructions
 

  • In a small bowl, whisk egg yolks and 2 tablespoons of sugar until it thickens and turns to a pale yellow. You can either whisk by hand or use a hand-held mixer. Set aside.
    5 Large Egg Yolks + 2 Tbsps Sugar
  • In a large saucepan over medium heat, bring heavy cream, milk and sugar to a simmer. The mixture is ready when it reaches about 175ºF (80ºC). Careful not to boil.
    1 Pint (473g) Heavy Cream
    1 Cup (227g) Whole Milk
    ½ Cup (100g) Granulated Sugar
  • Once the cream/milk mixture reaches between 170°F and 180°F (77°C and 82°C)., turn the heat off. In a slow and steady stream, add about ¼ cup of the warm cream/milk mixture into the yolks while whisking continuously. This is important so you don’t scramble the yolks! Add another ¼ cup and whisk, repeat 2 more time. Next, slowly pour the yolk mixture back into the pot and whisk well and constantly. Turn the heat back on to medium and bring the mixture back up 170°F and 180°F (77°C and 82°C).
  • With the heat off, add cubed cream cheese and vanilla and mix until smooth. It may take several minutes for the cream cheese to completely melt. It's okay if there are still tiny pieces of cream cheese though.
    8 Ounces (227g) Block Cream Cheese (Philadelphia is the best)
    2 Teaspoons Vanilla Paste or Extract
  • Strain the mixture into a clean medium sized bowl, preferably with a spout. We are straining the mixture to ensure a smooth custard.
  • Place the plastic wrap directly onto the custard to prevent a skin from forming. Place another piece of plastic wrap over the bowl and cover completely. Chill overnight or for at least 8 hours. 
  • When you are ready to churn, pour the custard into your ice cream machine and follow the manufacturer's directions. Once the ice cream starts to thicken, about 10 minutes in, add the freeze-dried raspberries. The ice cream is ready when it doubles in size and the texture resembles soft serve ice cream. Mine took 20 minutes.
    1 Cup (28g) Freeze-Dried Raspberries
  • Add half the of the churned ice cream into an container (I used an 8x4 inch loaf pan). Add dollops of raspberry preserves (2 tablespoon worth) on top and swirl into ice cream, followed by the crushed graham crackers. Repeat layer again with the remaining ice cream, preserves and graham crackers.
    ¼ Cup Raspberry Preserves or Jam
    Crushed Honey Graham Crackers
  • Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!
Keyword churned ice cream, custard, freeze dried raspberry, frozen custard, graham crackers, homemade ice cream, Ice cream, raspberry cheesecake, raspberry cheesecake ice cream, raspberry jam, raspberry preserves
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