Raspberry Cheesecake Ice Cream
This might be my new favorite flavor of ice cream.
- 8 oz cream cheese, softened
- ¾ cup sugar
- 1 cup milk
- 1 tbs lemon juice
- ¼ tsp salt
- ½ cup good-quality cream
- 1 cup frozen raspberries, chopped (or frozen berry of your choice)
In your mixer with wire whisk attachment, blend together cream cheese and sugar until soft and fluffy. Slowly add milk and lemon juice, then add salt. Whisk together on high for about one minute. Turn to “stir” then add cream, only “stirring” until cream has combined.
Pour into freezer and spin according to the manufacturer’s instructions. When ice cream is near finished, add the raspberries, spinning only until combined (and your ice cream turns pink!)
Quickly move to a container and freezer, until hard. Serve!