What's better than sitting down to a big fat slice of cheesecake? Slurping it up as an ice cream instead! I'm not even an ice cream kinda girl, but this is so darn good I'm going to have to padlock the freezer to stop myself guzzling it up in one go.
Best of all, this was so incredibly simple to make that I can see it becoming summer's default dessert. Instead of making a custard from scratch, and then freezing it, à la traditional ice cream, this was just mixed together in the mix master. No oven involved! Which, frankly, is a blessing for a week that is forecast to contain 3 days over 40 C. If anybody wants me, I'll be slumped next to the freezer, wondering out aloud if it's time for ice cream yet. Probably joined by Tyger and Galumph, if last night's devouring of this ice cream was any indication of appreciation.
Raspberry Cheesecake Ice Cream
250g Philadelphia cheese, softened
1/2 cup raw caster sugar
1 cup milk
1 cup cream
1 tsp vanilla essence
1 1/2 cups frozen raspberries, partially thawed.
1 - Place the cream cheese in the large bowl of a mix master along with the sugar, and beat together until smooth.
2 - Add the milk and cream, and mix until combined, with no lumps remaining.
3 - Churn the mixture in an ice cream machine, following the manufacturers instructions. With 5 minutes of churning remaining, add the raspberries through the slot.
4 - Pour into a container, and freeze until required. To serve, take out 5 minutes beforehand to thaw.