Do I need an ice cream machine for this recipe?

Yes, you do. If you do not have an ice cream machine, try these no-churn ice cream instead! S'mores Ice Cream Biscoff Pumpkin Spice Ice Cream

What if I don't have a thermometer?

While having a thermometer is helpful, however, you can still make the custard base without one! When heating the milk/cream/sugar mixture, simmer until you see tiny bubbles on the side of the saucepan. After cooking the custard with the egg yolks, it's ready when it thickens and coats the back of a spoon.

What's the difference between custard style ice cream and regular ice cream?

Custard style ice cream contains egg yolks in the base. Regular ice cream or "Philadelphia" style ice cream only contains, milk, cream and sugar.

What should I do with my egg whites?

You can make a meringue based dessert, like my Black Forest Eton Mess or Lavender Blackberry Pavlova with your leftover egg whites!

Raspberry Cheesecake Ice Cream

Description

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!

Ingredients

Ice Cream Base

2 Cups (1 pint or 473g) Heavy Cream
1 Cup (227g) Whole Milk
1/2 Cup + 2 Tbsp (100g + 25g) Granulated Sugar, divided
5 Large Egg Yolks
8oz (226g) Block Cream Cheese (Philadelphia is the best), cubed & room temp
2 Tsp Vanilla Paste or Extract

Add-Ins

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

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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.
In a large saucepan over medium heat, bring heavy cream, milk and 1/2 cup of sugar to a simmer. The mixture is ready when it reaches about 175ºF (80ºC). Careful not to boil.
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 1/4 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 1/4 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.
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 4 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.
Add half the of the churned ice cream into an container (I used an 8x4 inch loaf pan). Add dollops of raspberry preserves (1.5 tbsp 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.
Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!

Prep Time: 25 Mins For Base + 8 Hrs of Chilling