Raspberry Cheesecake Ice Cream

There's nothing better than a homemade ice cream because it can be tailored to any flavor you want. This raspberry cheesecake variety is just as decadent as it sounds! A raspberry jam is layered amongst a creamy cheesecake base.

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ICE CREAM

1 3/4 cups + 2 tablespoons heavy cream, separated
1 cup half & half
2/3 cup sugar
2 tablespoons corn syrup
1/2 teaspoon salt
2 teaspoons lemon zest
1 8-ounce package cream cheese, room temperature
1 tablespoon cornstarch
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 cup sour cream

RASPBERRY SAUCE

1 cup fresh raspberries or 1-8 ounce package frozen raspberries
2/3 cup sugar
1/4 cup lemon juice, freshly squeezed
2 tablespoons cornstarch
2-3 tablespoons Grand Marnier (optional)

FOR THE ICE CREAM

Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over!

Add the sugar, corn syrup and salt.

Place over medium-high to high heat and stir frequently so the mixture does not scorch.

While the mixture is heating, whisk the reserved 3 tablespoons heavy cream and corn starch until dissolved to create a cornstarch slurry.

Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.

After 2-3 minutes, remove from heat and whisk in the corn starch slurry.

Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.

Remove from heat and stir in vanilla, cream cheese, lemon juice and sour cream. Whisk until cream cheese and sour cream are dissolved and mixture is homogenous.

Chill the ice cream base fully before freezing. While the ice cream base chills, prepare the raspberry sauce.

FOR THE RASPBERRY SAUCE

Place raspberries in a small kettle and add sugar.

Mash raspberries slightly with the sugar to release their juices.

In a separate bowl, whisk lemon juice and corn starch to dissolve cornstarch. Add to raspberries.

Cook over medium-high heat until mixture begins to simmer. Continue simmering until berries begin to break down and mixture thickens slightly, about 3-5 minutes.

Add Grand Marnier (if using).

Remove from heat and chill.

TO MAKE THE ICE CREAM

When ready to freeze ice cream, remove from the refrigerator. Follow the instructions with your maker. My KitchenAid attachment takes about 25 minutes.

Layer raspberry sauce with the ice cream into an airtight container. This will give the swirled effect when scooped. At this point the ice cream is a soft-serve consistency.

Place in a deep freeze to chill fully.