I had a choice to either buy an ice cream machine or make no-churn ice cream. No brainer really, I wanted homemade ice cream and I wasn't about to rush out and buy a machine.
I used frozen raspberries but fresh would go well with this recipe too.
A little warning, this ice cream is rich and creamy to the point where you're left with a layer of creamy goodness on the roof of your mouth. This, in my opinion, is how ice cream should be!!
Ingredients:
- 11/2 cups raspberries
- 1/4 cup sugar
- 1 tsp cornflour
- 200g cream cheese, softened at room temperature
- 2/3 cup sweetened condensed milk
- 2 tsp vanilla extract
- 300ml double cream
Method:
Place raspberries and sugar into a small saucepan and cook over medium heat until raspberries release juices. Add cornflour and stir for 2 minutes until syrup has thickened. Remove from heat and place into freezer to chill.
Beat cream cheese in mixer until smooth and creamy. Add condensed milk in portions while mixing to keep mixture smooth. Stir in vanilla extract.
Pour in cream and whisk mixture until soft peaks.
Pour 1/3 of cream mixture into a tin, pour half of the reap berry syrup over the top. Repeat with remaining cream and raspberry syrup, ending with a layer of cream. Make swirls through the ice cream with skewer. Cover and freeze for at least 6 hours or overnight.
Remove from freezer 20 minutes prior to serving.
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