Raspberry cheesecake custard/icecream

Raspberry cheesecake custard/icecream

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  • Posted: November 5, 2018 11:00

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  • Posted: November 5, 2018 11:00

    belizardbeth

    Recipe Serves 6 ​ 2 ½ cups heavy whipping cream 3 egg yolks 4oz cream cheese 1 tsp vanilla extract 1 tsp lemon juice Liquid stevia to taste 6 oz raspberries Heat the heavy cream in a pan over medium-low heat until it barely starts to boil In a food processor or mixer, combine the egg yolks, cream cheese and liquids until combined. Ladle in a ½ cup or so of the warm cream to the egg yolk mixture and stir well. Add another ladle and stir again. Once the eggs are tempered, add the entire egg mixture to the pan of cream. Turn to a low heat and stir occasionally until the mixture starts to thicken. Once it coats the back of a spoon, turn off the heat and take it off the burner. Cool the mixture in the fridge until fridge temp, or put the pan into a large pan of ice water until the mixture is cold. Pour your chilled custard into your ice cream maker. We picked up ours at a thrift store for $4, all we had to do is add ice and rock salt. Turn the ice-cream maker on, and let churn and thicken for apx. 15 minutes. Once mixture is getting much thicker and soft-serve like, add the washed whole raspberries and combine for another minute or two. This will give you a mixture of raspberry pieces of different sizes. Serve immediately, or freeze until harder. I modified the recipe from [https://lowcarbyum.com/raspberry-cheesecake-ice-cream/](https://lowcarbyum.com/raspberry-cheesecake-ice-cream/) Nutrition Info per serving Calories 453 Fat 46g Carbs 8g total, is actually less due to fiber in raspberries Protein 8g
  • Posted: November 5, 2018 11:00

    chemistginger

    Omg I need this in my life. Thank you.