When I came across this ice cream recipe I just had to share it on to you as it sounded so delicious and on watching the video tutorial well that was me hooked in trying this recipe out and I was really impressed with the results .. great to make for that dinner party or afternoon treat when family come over
This great recipe is brought to you The Gray Boxwood on YouTube , thanks for sharing this recipe with us
Here below is the recipe and video tutorial to watch both from the YouTube channel
ICE CREAM
– 1 3/4 cups + 2 tablespoons heavy cream, separated
– 1 cup half & half
– 2/3 cup sugar
– 2 tablespoons corn syrup
– 1/2 teaspoon salt
– 2 teaspoons lemon zest
– 1 8-ounce package cream cheese, room temperature
– 1 tablespoon cornstarch
– 2 teaspoons vanilla extract
– 1 tablespoon lemon juice
– 1 cup sour cream
RASPBERRY SAUCE
– 1 cup fresh raspberries or 1-8 ounce package frozen raspberries
– 2/3 cup sugar
– 1/4 cup lemon juice, freshly squeezed
– 2 tablespoons cornstarch
– 2-3 tablespoons Grand Marnier (optional)
FOR THE ICE CREAM
Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over!
Add the sugar, corn syrup and salt.
Place over medium-high to high heat and stir frequently so the mixture does not scorch.
While the mixture is heating, whisk the reserved 3 tablespoons heavy cream and corn starch until dissolved to create a cornstarch slurry.
Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
After 2-3 minutes, remove from heat and whisk in cornstarch slurry.
Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
Remove from heat and stir in vanilla, cream cheese, lemon juice and sour cream. Whisk until cream cheese and sour cream are dissolved and mixture is homogenous.
Chill the ice cream base fully before freezing. While the ice cream base chills, prepare the raspberry sauce.
FOR THE RASPBERRY SAUCE
Place raspberries in a small kettle and add sugar.
Mash raspberries slightly with the sugar to release their juices.
In a separate bowl, whisk lemon juice and cornstarch to dissolve cornstarch. Add to raspberries.
Cook over medium-high heat until mixture begins to simmer. Continue simmering until berries begin to break down and mixture thickens slightly, about 3-5 minutes.
Add Grand Marnier (if using).
Remove from heat and chill.
TO MAKE THE ICE CREAM
When ready to freeze ice cream, remove from the refrigerator. Follow the instructions with your maker. My KitchenAid attachment takes about 25 minutes.
Layer rasperry sauce with the ice cream into an airtight container. This will give the swirled effect when scooped. At this point the ice cream is a soft serve consistency.
Place in a deep freeze to chill fully.
