Description
The ice cream is infused with cardamom and peppercorns for a heat that offsets the sweetness of the raspberry sauce.
Ingredients
Units
- 2 cups raspberries (I used a mixture of golden and red raspberries)
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 1/4 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 ounces cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1 teaspoon ground cardamom
- 5 black peppercorns
Instructions
- In a medium saucepan, combine the raspberries and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the raspberries break down, about 5 minutes.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the raspberry mixture and bring to a boil. Cook until thickened, about 1 minute. Remove from heat and let cool.
- In a small bowl, mix 2 tablespoons of the milk with the cornstarch to make a slurry.
- In a medium bowl, whisk the cream cheese and salt until smooth.
- In a large saucepan, combine the remaining milk, cream, sugar, corn syrup, cardamom, and peppercorns. Bring to a boil over medium-high heat and boil for 4 minutes.
- Remove from heat and gradually whisk in the cornstarch slurry. Return to a boil and cook, stirring, until slightly thickened, about 1 minute.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Let cool.
- Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.
- Layer the ice cream with the raspberry sauce in a storage container, then freeze until firm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 30
- Sodium: 100
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 3