So a few days ago, I went crazy and made three different types of ice cream. And now, I want dessert after every meal. I made the delicious backyard mint ice cream again, this kind and a banana with caramelized white chocolate. I told you I love ice cream!
This ice cream is divine. The blackberry and raspberry bushes around the house are in full berry at the moment. My three year old son is out there almost daily picking and eating berries. It’s a great little side snack to have when walking down the driveway to get the mail! So, I had him help me pick a variety of berries to make for the sauce. You can’t beat fresh berries! This vanilla ice cream is very simple, yet so creamy. With the fresh berry sauce swirled in, oh my word. I wanted to eat the whole container. You need to go make this right now. Really.
Recipe adapted from Jeni’s Splended Ice Creams at Home
For the ice cream
- 2 cups whole milk
- 1 Tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces cream cheese, softened
- 1/8 teaspoon salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 Tablespoons light corn syrup
- 1 vanilla bean, split in half
For the berry sauce
- 2 cups fresh raspberries, black raspberries and/or blackberries (I used a combination of raspberries and blackberries)
- 1 cup sugar
- To make the ice cream, whisk together the cornstarch and 2 tablespoons of the milk in a small bowl to create a slurry
- In a large bowl or plastic container, mix the cream cheese and salt together until smooth.
- In a medium saucepan, combine the remaining milk, heavy cream, sugar and corn syrup. Scrape the vanilla bean seeds into the pot and as well as the vanilla bean. Bring to a rolling boil over medium-high heat, stirring occasionally. Let boil for 4 minutes, stirring occasionally. Remove from the heat and whisk in the cornstarch mixture. Place the saucepan back over the heat and bring to a boil again over medium-high heat. Stir constantly with a heatproof spatula until slightly thickened, about 1 minute.
- Whisk the hot milk mixture into the cream cheese mixture until smooth. Cove and place in the refrigerator until completely cool, several hours or overnight.
- Remove the vanilla bean then freeze in your ice cream maker according to the manufacturer’s instructions. Store in the freezer
- Meanwhile, make the berry sauce. Combine the berries and sugar in a small saucepan over medium-high heat, and bring to a boil. Clip a candy thermometer to the side. Continue to boil, stirring occasionally, until the temperature reaches 220ºF, about 8-10 minutes. Let cool slightly, then strain the seeds out through a fine mesh sieve. Discard the seeds and refrigerate the sauce until completely cool before using.
- When churning the ice cream, drizzle the sauce into the machine while it's running during the last few minutes.