With Valentine’s Day right around the corner, I’m super excited to share this recipe! I was inspired by Call Me Cupcake when I made this recipe. In her book there is a strawberry sorbet which she tops with lime sugar, and since seeing that I’ve been obsessed with the idea. I originally wanted to use strawberries, but they were $8 before VAT and there was no way I was spending that much on strawberries! I found a container of mixed berries and actually used a combination of strawberries and raspberries (it was much cheaper). To be honest, I actually used a few drops of red food colouring to get this rosy shade of pink, so keep that in mind when looking at the ingredient list. This recipe is perfect for Valentine’s Day. Now you can Netflix and chill with this velvety custom-made ice cream. But I promise this cold treat won’t put out any flames of love!
STRAWBERRY-RASPBERRY CHEESECAKE ICE CREAM
Makes approximately 3/4 quart
If you don’t have an ice cream maker, pour the mixture into a freezer container and put in the freezer. When partially frozen (after 2-3 of hours), take it out and whip it with an electric mixer to break up the ice crystals. Repeat 3-4 times during the freezing process. Freeze until firm enough to scoop. It won’t be exactly the same as when you use a machine for churning but it’ll still be delicious!
1/4 cup strawberries, hulled
1/4 cup raspberries
1/2 cup granulated sugar
100 ml (1/3 cup + 1 1/2 tbsp.) heavy cream
1 package cream cheese or mascarpone
1 tbsp. vodka (can be omitted)
Halve the strawberries and place them and the raspberries in a large bowl. Add the sugar, and stir gently with a spoon and let the mixture sit for 15 minutes until the berries release liquid.
Puree the berries using an immersion blender or food processor, then stir in the cream and cream cheese/mascarpone and mix until smooth. Cover the bowl and place it in the fridge until completely cold, about 1-2 hours. Stir in vodka if using.
If using an ice cream maker: Pour the mixture into an ice cream maker and churn according to your manufacturer’s instructions. Serve immediately as soft serve ice cream, or transfer ice cream to a freezer container with a tight fitting lid. Smooth the top with a spatula, cover with the lid and freeze until firm, about 2-4 hours.