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With the tremendous heat we’ve had in the DC area I knew we needed something cool for dessert at our July 4th barbecue. You know what I love about homemade ice cream? Everybody loves it and it’s so easy to make. I’ve seen various cream cheese ice cream recipes this year and thought it sounded great. But when I saw a cheesecake ice cream recipe in the Cuisinart Ice Cream Maker cookbook, I new it was time to mess around with, and tweak, frozen perfection.
Blackberries are a perfect compliment to cheesecake so I was inspired to make a homemade sauce. This is a basic sauce also very easy to make, adapted from a recipe on the Food Network by Bobby Flay.
You know what? This was a hit! Blackberry sauce is terrific on homemade Cheesecake Ice Cream. Now if I could just figure out how to get every last drop out of this tiny glass! No my head won’t fit inside. How do I know? I’m not telling …
Cheesecake Ice Cream with Blackberry Sauce
(ice cream adapted from a Cuisinart recipe and the sauce adapted from a recipe by Bobby Flay)
Cheesecake Ice Cream
12 ounces cream cheese, room temperature
1 cup granulated sugar
1/2 teaspoon salt
1/4 cup mascarpone, room temperature
1 cup whole milk, room temperature
2 teaspoons good quality pure vanilla extract
1/4 cup plain Greek Yogurt (our sour cream)
Place the cream cheese in a stand mixer fitted with the paddle attachment. Mix the cream cheese on medium speed until creamy and smooth. While the mixer is running, gradually add the sugar and salt. Blend until incorporated. Add the mascarpone and mix until combined. Slowly add the milk and vanilla. Remove the paddle attachment and gently fold in the Greek yogurt with a spatula. Cover and refrigerate overnight.
Process according to your ice cream maker directions. Transfer to a freezer safe container and freeze for several hours before serving.
4 cups blackberries, cleaned
1/4 cup sugar
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice
Place the blackberries, sugar and salt in a medium saucepan. Cook until the berries are very soft and the sugar is dissolved. Pour the blackberry mixture into a blender and process until smooth. Pour the mixture through a fine strainer over a bowl. Add the framboise and lemon juice. Refrigerate until ready to serve.
There you have it! Another super-simple, impressive dessert that will have you asking yourself why you’d serve store bought ice cream ever again!
We had a super busy weekend but got some things accomplished. We also braved the heat and went kayaking and fishing at 6:00 a.m. I was getting pretty close to “done” by the time we got off the water though. Such fun to be outside and exercise while spending time with my husband, son and future daughter-in-law. The engaged couple started a wedding blog to communicate information to all the out-of-town guests. They are so cute! Check it out here Callie & Patrick
Below is my grandson Isaac enjoying the Johnny Jump-Up – he is such a sweet, good natured boy! He only gets upset if you take the bottle out of his mouth. Hehe
Look at the rolls on those legs! I think he’s going to have to be a big, tall boy to fit into all that extra skin! You know he was smiling at his Gram (me)! My heart is so full.
Thanks so much for stopping by! Happy Monday.