To make raspberry ice cream, macerate two small containers of raspberries in 2 Tablespoons of fresh lemon juice and 1/3 cup sugar. Let sit while the ice cream churns, and add to the ice cream in the last 5 minutes of freezing.
Cheesecake Ice Cream
From the lovely Cafe Johnsonia
1 8-ounce bar cream cheese, room temperature
3 cups heavy cream, well chilled
1 14-ounce can sweetened condensed milk
juice of 1 lemon
1/2 teaspoon vanilla
1/4 teaspoon almond extract (optional)
pinch of salt
Beat the cream cheese to remove any lumps. Slowly add the sweetened condensed milk while beating. Continue beating until no lumps remain. Add the extracts, fresh lemon juice, and salt. Beat until combined. Slowly add the cream and continue beating until the mixture begins to thicken—not quite to the point of whipped cream, but almost. Freeze according to manufacturer's instructions.
Please hop over to Cafe Johnsonia for all kinds of amazing custard recipes and tutorials, complete with step-by-step photos. This girl is the ice cream queen!
2 comments:
You are very kind, Erica. Very kind. :)
Your ice cream looks so good. It makes me want to run in and make some right now.
Haha so kyle tried to make homemade icecream low fat nielsen style and he put half and half and raspberries and a few packets of sugar and that was it and no one ate it! yours looks way better
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