Since I come from a family that LOVES food and cooking, I started playing around in the kitchen at quite an early age. One of my earliest memories of “baking” was mixing together random amounts of butter, flour, milk, and baking powder, forming a few crude biscuits, popping them in the oven (a REAL oven, not an Easy Bake), and excitedly offering them to my dad when he came home from work. And yes, he ate them (thanks Dad!)… even though I’m sure they were dense little pucks with a flakiness rating of zero. Luckily, with some guidance from my parents, my baking skills steadily progressed and by grade 6, I could make some pretty mean cheesecakes — double chocolate, pumpkin, citrus, rocky road, and raspberry to name a few. Raspberry cheesecake was probably my favourite. With raspberry season in full swing, I thought it’d be the perfect time to reinvent one of my favourite childhood desserts into an egg-free ice cream recipe.
Raspberries might look sweet and delicate, but they have surprisingly bitter seeds. For this recipe, be sure to strain out the seeds from the raspberry puree. I admit I had a moment of laziness in the test kitchen. I neglected this step and used 2 cups of raspberry puree that included seeds. The resultant ice cream was okay but it seemed to lack berry flavour and had somewhat of a bitter aftertaste. I was more diligent during Round #2 of testing, whirling the berries in a blender at low speed to break them up, and then pressing the puree through a sieve to remove all the seeds. I realized I needed almost twice as many berries than I had previously used in order to get two cups of seedless puree — half the volume of the berry puree was, in fact, those pesky bitter seeds! This explained the lacklustre, tannic flavour of the first batch of ice cream. So I will emphasize again: strain out the seeds for ultra berry-liciousness!
Raspberry Cheesecake Ice Cream is absolutely perfect for summer — sweet, tangy, refreshing, and PINK! Enjoy and eat often!
2 cups of strained raspberry puree (about 4 cups of fresh or frozen berries)
250 g cream cheese, softened
Juice of half a lemon
3/4 cup white sugar (adjust to taste; depends on the sweetness of your berries)
2 cups half-and-half cream
Graham cracker crumbs for garnish (optional)
- Puree the raspberries at low speed in a blender. Strain the puree through a sieve to remove all the seeds. You should have about 2 cups of puree.
- Place the cream cheese in the (now empty) blender. Add half of the raspberry puree and blend at medium speed. Scrape down the sides. Add the remaining raspberry puree and blend some more.
- Add the remaining ingredients and give everything a good whirl, until the mixture is smooth.
- Chill overnight in the fridge.
- Churn according to manufacturer’s instructions.
- If desired, garnish with graham cracker crumbs.