Summer looks like it’s here, and here to stay in London at the moment, which is absolutely fantastic now that we’re allowed to take some time to soak up the rays in parks and on beaches while being socially distant of course. It means that I can finally put the ice cream machine I bought in the height of winter to good use – and may I say VERY GOOD use with this Raspberry+ Cream Cheese Ice Cream.
I’m going to say at this early stage, that making ice cream without an ice cream machine is an absolute ball-ache, but it is possible. It does take some dedication, and a bit of back and forth to the freezer to break up those pesky ice crystals. I do, however, realise that an ice cream machine is an extravagant purchase and not everyone has one kicking about.
** The ice cream machine I’m linking in this article is an affiliate link, it’s also the ice cream machine I use. If you purchase it, I’ll get a small commission at no additional cost to yourself.
Ice Cream Machine or no ice cream machine – the recipe up until the freezing point is exactly the same. So let’s deal with that first, shall we?
We’ll start with a simple raspberry puree; add 200 grams of fresh raspberries to a saucepan with 80 grams of white caster sugar, and three tablespoons of water. Heat the mixture gently until all the sugar has dissolved and the mix comes to a simmer, simmer gently for around five minutes – until the mixture has reduced and thickened. It should only take about 5 minutes.
Remove the raspberry puree from the heat, and set aside until later.
The Base of Ice Cream
Ice cream is just custard or Crème Anglaise if you’re feeling fancy, but frozen. The ratios of ingredients are identical – that is four parts milk/ cream, one part egg yolk and one part sugar. That changes slightly when you do things like add cream cheese to the mix, but largely that’s the ratio I tend to follow.
Anyway, that’s too broad, let’s get on with the raspberry ice cream we’re making today.
Gently warm 450ml of full-fat milk and 150ml of double (heavy) cream to a simmer, as soon as it reaches simmering point, remove the pan from the heat.
While the milk and cream are warming, whisk together four egg yolks, 160 grams of caster sugar and a large pinch of salt. Gradually, through a sieve, add the milk and cream, whisking constantly until fully combined.
Return the mixture to the pan over medium heat until it’s thickened enough – it should easily coat the back of a spoon – this should take around 10 minutes. However, that depends on the ferocity of the heat. Stir continuously throughout this process.
Once the custard has thickened, stir in 150 grams of cream cheese until it’s fully incorporated and no lumps remain. Then strain the mix through a sieve into a clean bowl. Set the bowl over ice, or in cold water, mixing continuously to ensure a skin doesn’t form on the custard. Sieve the raspberry puree in at this point too, stirring thoroughly to combine.
Chill your custard.
Chill the mix for 4 – 5 hours. The colder your mix is before going into the ice cream machine, the quicker your ice cream will be ready. If you’re not using an ice cream machine this chilling is DOUBLY important. The colder your ice cream when it goes into the freezer, the smaller the ice crystals, and that’s what we want.
If you’re using an ice cream machine – after the mixture is thoroughly chilled – add it to your ice cream machine and churn following the machine’s instructions. On my machine, the one I’ve linked throughout this post, I churned for one hour.
After 35 minutes I added 100 grams of roughly chopped raspberries. I’m very glad I did – they’re little bursts of additional joy as your devour the tub in one sitting.
You’re looking for soft-serve consistency really from your machine. You’re never going to get ice cream firm enough to hold shape out of an ice cream machine, so don’t even try it. After the machine has finished doing its thing, transfer to a container and freeze for at least an hour, ideally two.
If you’re still freezing your ice cream:
Continuous trips to the freezer ensure that your ice cream comes out smooth and creamy instead of a large mass of ice. You ideally want to get the container right into the back of your freezer.
- Once the mix is cold, transfer it to a freezer-safe, lidded container and place in the freezer.
- Every 30 – 45 minutes remove the container from the freezer and beat the ice cream, breaking any ice crystals that are forming.
- Do this 4 times to ensure no ice crystals form. On the 4th time add 100 grams of roughly chopped raspberry and stir to thoroughly combine.
- Check again after an hour, and give a final stir if need.
That’s it – we made Raspberry + Cream Cheese Ice Cream. I served mine in cones with a chopped nut mix of peanuts, almonds and walnuts and it was decelcious.
I would love to know how you got on with this. So drop me a comment below and let me know.Print
Raspberries are coming into season in the UK, and there’s no better way to put them to good use then this fabulously refreshing icecream.
- 450ml Whole Milk
- 150ml Double Cream
- 4 Egg Yolks
- 240g Caster Sugar
- Pinch of salt
- 150g Cream Cheese
- 300g Raspberries
- 3 tbsp Water
- Add 200g of the raspberries, 80g sugar and 3 tbsp water to a small pan, and bring to a simmer, the berries will break down and become a syrupy sauce. Simmer for about 5 minutes until nice and thick. Remove from heat and set aside to cool slightly.
- Bring milk & cream to a simmer in a saucepan, remove from heat as soon as the mixture begins to simmer.
- Meanwhile, thoroughly whisk together egg yolks, 160g caster sugar and salt in a large mixing bowl. It should become paler in colour.
- Through a sieve, gradually add the warm milk and cream into the egg mixture then pour back into the pan.
- Cook the custard mixture over low-medium heat, stirring continuously. Cook until custard coats the back of a spoon – about 10 minutes. Remove from heat, and stir in the Cream Cheese.
- Sieve mixture into a bowl set in a sink full of cold water. Cool the mix as quickly as possible, stirring regularly to stop a skin from forming.
- Strain the raspberry puree into the cooling custard, stirring thoroughly to combine.
- Chill in the fridge for 4 – 5 hours before adding to ice cream machine.
- Add to your ice cream machine and follow the instructions of your machine.
- Add chopped Raspberries to the ice cream when the ice cream is well into its churn, but the ice cream is soft enough to distribute the berry pieces evenly. (I added 100g chopped Raspberries 35 minutes, into the one hour churn).
- Remove ice cream from the machines mixing bowl, and freeze for 1 hour before serving.
If you don’t have an ice cream machine, take a look just about this recipe to see the method for still freezing.
- Category: Ice Cream
- Method: Stove Top + Freeze
- Cuisine: Dessert
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