After seeing Raspberry Cheesecake Ice Cream at OnceUponAPlate1.com I couldn’t stop thinking about it. I had no intension of writing about it; I just wanted to eat some, but after tasting it I just had to go back and try to get a decent photo to let you know you are missing out.
I have wanted a food mill ever since I saw Jacques Pépin use one. It reminded me that I really needed one. My Mom had one when I was growing up along with a chinois. She used it for canning tomatoes, and applesauce. I thought they were old fashion and I was being smart by going high-tech with my Cuisinart and blender. I even have a blender stick, but lately I have been yearning for quiet equipment. I have a ricer that I love. I got it on the “throwaway rack” for just a few dollars. I use it to squeeze out the liquid from spinach or shredded zucchini. I even use it for ricing potatoes, both white and sweet when cooking small meals – no more lumps, but none of these will remove raspberry seeds.
I really wanted the mill; I just could not justify paying so much money for it. Then my credit card company sent me notice that they were discontinuing their program where I get points for merchandise. I feel really bad because I did not realize I was earning points. They said they could send me cash value or they would send a gift card. The gift card was worth almost twice as much as the cash. So I said please send me the gift card. Along with the card I had a coupon, I immediately went and picked up this mill. It is the same kind that Jacques used. I consider it more or less a freebie.
It has 3 different size disks. It assembles and disassembles easily. I can already think of a multitude of uses like milling squash, mashed sweet potatoes, or making tomato sauce, but my first use was to mill out those
wretched bothersome raspberry seeds that find their way in places you did not know you had. No matter how well you brush and floss you will still be dealing with an errant seed. I was so happy with this.
Once I had deseeded my raspberries I made Mari’s Raspberry Cheesecake Ice Cream. I have a difficult time bringing myself to make cheesecake. Not because it is difficult to make, but something inside me cringes when a recipe calls for two pounds of cheese. I know it says it is for 12 – 16 servings, but invariably you keep going back and “leveling” the cake because it has to be even until you have eaten half the too much cake. So when I saw cheesecake flavor that called for 3 ounces of cream cheese I thought I could manage that.
This ice cream is so creamy and delicious I just had to post and tell you all this is soooo good. Like Mari, I used frozen berries because our season is gone, but they are getting smooshed in the foodmill so I don’t see a problem. I did cut the sugar to one cup. I was worried about making adjustments before first giving it a test run since ice cream will become icy if the ratio of sugar to liquid are not in balance, but I think with the cream cheese this was not a problem.
Thank you so much Mari for another keeper recipe. Every one of your recipes I have made has been excellent. I would be happy if I could be just half the cook you are.
Please check out Mari’s photography. She will make you want to lick the screen.
I can just see other cheesecake ice cream flavors in my future. Maybe even something lemon.
Oh, one more word of advice, check your credit card to see if you earn points for merchandize and if you do, make sure they are not expiring.
- 3 ounces cream cheese (room temperature soft)
- 1½ cups sugar (I only used 1 cup of sugar.)
- 1 cup pureed, strained Raspberries (may use frozen)
- 1 cup whipping cream (heavy cream)
- 1 cup whole milk
- Mix softened cream cheese until smooth.
- Whisk/blend in sugar
- Whisk/blend in strained raspberry puree
- Whisk/blend in cream and milk until combined.
Follow instructions of your ice cream maker for freezing.
Store in an airtight container – place a piece of wax paper over it to avoid ice crystals.
If you don’t have a mill use a sieve.
I am taking this to