Raspberry Goat Cheesecake Ice Cream

Ingredients

• 5 ounces, weight Chevre-style Goat Cheese
• 6 ounces, weight Mascarpone Cheese
• 1 cup Heavy Cream
• 1 cup 1% Milk
• 1 cup Granulated Sugar, Plus 1 Tablespoon For The Raspberries
• 6 ounces, weight Fresh Raspberries
• 1 Tablespoon Water

Preparation Instructions

This recipe makes about 5 to 5 1/2 cups of ice cream.

Using a hand mixer, whip together the goat cheese and mascarpone in a medium bowl. Add the cream and whip until the mixture is smooth. Stir in the milk and 1 cup of sugar for a few minutes or until the sugar dissolves completely and their aren’t any gritty sugar clumps on the bottom of the bowl. Place the mixture in the fridge while you prepare the raspberries.

Add the raspberries, water, and remaining 1 tablespoon of sugar to a small saucepan over high heat. Start to mash the berries; it should take about 5 minutes to get them soft and mashed in their own juices. Place the berries in the freezer so they cool down while the ice cream is being made.

Make the ice cream according to manufacturer’s instructions.

Place half of the ice cream in a large tupperware container and top with the raspberries. Place the remaining half of the ice cream on top. Enjoy!