I’m working through a bit of the back-log here since I made this batch of Raspberry Cheesecake Ice Cream during raspberry season, but it was tasty enough to warrant special attention. And maybe a gold star sticker, too.
Riddle me this: if Entenmann’s Raspberry Danish is an accepted breakfast pastry-type indulgence, is an ice cream that tastes exactly like that danish also an acceptable breakfast?
The answer is yes. And I know this because I conceived of this very ice cream, made it… and then had a scoop for breakfast. :)
Imitating the Raspberry Danish that was my personal kryptonite as a wee lass happened quite by accident (as, I think we can agree, all great innovations do). In dreaming up a tasty way to use the raspberries I picked at a local farm, I thought first of a tart raspberry swirl in sweet cream, and not of the rich cheesecake-y flavor it would become.
Indeed, one of my favorite parts of making ice cream is how a flavor can evolve as I go along. In this case, I made the snap judgement to increase the cream cheese content in my normal base, which ended up creating the perfect tang to the raspberry swirl. Of course, I should also clarify that ice cream making is not a game of surprise reveals. Once a batch is ready to churn, try sampling the mixture; consistency and add-ins aside, this is what your ice cream base will taste like.
While there’s a precise science behind working with dairy, I enjoy a more casual approach to ice creamery. Since I have no customers to please, no critics to wow, I’m free to experiment with proportions to figure out what combinations work best for each flavor! Through my… exhaustive research, I’ve found that consistency is first priority; I can miss the target flavor, but with the right consistency, I’ll be a lot less critical.
I mean, if the batch is a stinker, I’m not going to recommend it here—perhaps I’ll even warn against it if it’s a danger to the public—but.. it’s not going to go to waste, either. A girl’s gotta eat!
Plus my Blood Ice Cream Levels can’t dip below 0.12 or I could go into shock. O__O
A quick note on this recipe: Using pureed fruit in an ice cream flavor can be tricky, so the most important step to remember is the reduction. I’ve made batches with fresh purees that I did not boil and they always came out icy and thin. It took me an embarrassingly long time to realize that it was the excess water content creating more ice crystals. Yeah, seems obvious now, right? By evaporating some of that water, your puree will resemble a jam—which is precisely what I like! If you prefer a thinner swirl in the vein of Friendly’s Fudge Swirl, you’ll need to use a fruit liqueur to keep it from freezing.