This recipe uses a Kitchen Aide ice cream maker. You may need to adapt Step 5 for your particular ice cream maker as necessary.
2 cups whole milk
1 vanilla Bean or 2 teaspoons of Pure Vanilla Extracts
1 Tblpn + 1 tspn cornstarch
2 Tblspns corn syrup
1 1/2 oz (3Tblspns) cream cheese
pinch of fine sea salt
1 1/4 cups heavy cream
1/3 cup sugar
1 punnet of Raspberries
1 tablespoon of Brown Sugar
2 tspn of Cinnamon
1 Cinnamon stick
1 Tablespoon of butter
Step 1
Bring milk, cream and corn syrup to a gentle boil (about 4 mins).
Step 2
Mix about 2 Tblspns of the milk with the cornstarch to a paste in a small bowl.
Whisk the cream cheese and salt until smooth.
Fill a large bowl with ice and water.
Step 3
Return milk mix to the stovetop and mix in cornstarch paste. Bring to a boil over medium high heat and cook until slightly thickened (about 1 -2 mins). Remove from heat.
Step 4
Gradually whisk the hot milk mixture into the cream cheese until smooth in large bowl. Place bowl on top of ice and cold water bowl and leave to chill approx 30 mins.
Raspberry mixture- On a fry pan over a medium heat stir- raspberries, sugar, cinnamon, a little butter and cinnamon stick…Stir until it caramelizes a little
Step 5
Attach your pre frozen (12 hours) ice cream maker to the Kitchen Aide as per instructions. Pour in mixture and place on Speed 1. Stir for 15 – 20 mins or until thick and creamy. Then hand stir (swirl) in Raspberry mixture…
Transfer to a container (or push pop containers) and freeze for 4 hours.
