Amy's mom is a clipper-sharer. Everyone gets clippings - articles, recipes, coupons - from her vast collection of newspapers and magazines. Last weekend, we got an article on homemade ice cream from the June 2010 Country Living magazine. Now, we make homemade ice cream quite often, so we didn't necessarily need more recipes, but it was nice to get some fresh ideas. One we liked was "raspberry cheesecake ice cream." It was a great idea, but we made it better with a few adaptations and a dash of very good vanilla.
Vanilla is one of those ingredients we take seriously. No imitation extracts for us, only real, natural vanilla extract. And our particular favorite is Nielsen Massey Madagascar Vanilla. It gives our ice creams, and other dishes both sweet and savory, a smooth, intense vanilla flavor. In this particular ice cream, we used only a teaspoon, so as to not overpower the zip of the berries nor the tang of the cream cheese. It was just enough - this cool creation was sweet, tart, and silky - pure summer in a bowl.
2 tablespoons whipped cream cheese
3/4 cup sugar
6 ounces blackberries
1/2 cup whipping cream
1/2 cup whole milk
1 teaspoon Nielsen Massey Madagascar Vanilla
In a large bowl, whisk cream cheese and sugar into a crumbly mixture. In a food processor, puree the blackberries (you should have about 3/4 cup's worth of puree); strain out seeds. Whisk the puree into the sugar mixture, followed by the cream and the milk, until full incorporated. Pour mixture into ice-cream maker and follow manufacturer instructions.