I’ve been there, in the freezer aisle of the supermarket, eyeing the frozen cheesecakes but fighting the urge to buy one because I know when I get home I’ll eat the whole thing, still frozen, barely torn from the box. I know because I’ve done it. More than once.
I was younger then and the regret only lasted an hour or so. But now hangovers last all day and that five pounds doesn’t just disappear overnight either. But this ice cream is good, real good. And simple. So is the sauce- unless you strain out the seeds- but still, no eggs, no cooking. Decadent, maybe a smidge, but easy to share and so much more refined than a cheesecake from the freezer aisle, silkier too.
Bourbon Black Raspberry Cheesecake Ice Cream
- For the ice cream:
- 8 ounces cream cheese cut into approximately 1 inch pieces
- the zest of one small lemon
- 1 cup greek yogurt or sour cream
- 1/2 cup half-and-half
- 2/3 cup sugar
- pinch of salt
- For the bourbon black raspberry sauce this makes WAY more than you will need for the cheesecake ice cream, it can be frozen if you can't find something else to top or swirl:
- One pint black raspberries red raspberries or marionberries would work as well
- 2-3 T Bourbon
- 2-3 T granulated sugar
- To make the ice cream:
- Combine all ingredients in a blender or food processor and puree until smooth, about one minute, scraping down the sides as necessary. Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.
- To make the macerated bourbon black raspberry sauce:
- Combine all ingredients in a medium bowl, stirring to coat. Refrigerate at least 12 hours, preferably 24. Run mixture through a food mill or strainer to eliminate most of the seeds.
- To swirl the fruit and ice cream:
- Put the ice cream in a loaf pan or round then dollop the sauce in 4-6 separate tablespoons on the top. Allow to partially freeze than swirl in a figure eight pattern and freeze until set.