It might not be exactly ice cream weather but this one surpasses all conditions. My mom gifted me Jeni’s Splendid Ice Cream at Home a few months ago and I have ogled the recipes and photos ever since. Everything looks so very good! It was difficult to settle on just one recipe to start but let me just say, I picked a winner. First place.
This vanilla ice cream includes cream cheese and real vanilla beans. I had never used vanilla beans before and it was a little nerve wracking but so worth it. The aroma and real vanilla taste is wonderful.
And then, to the deliciously creamy vanilla, I chose to add layers of roasted raspberries and crisp oatey streusel. I didn’t even know roasting raspberries was possible, did you? In baking the berries and sugar together, a gorgeous berry-ful sauce is created and it too fills the house with a mouth-watering aroma. And oatey streusel completes the ‘crisp’.
Homemade ice cream does take more time than picking up a tub from the grocer’s freezer but there is a satisfaction in the homemade version that is impossible with store-bought. I am immensely happy with this ice cream. I mean, it has layers of goodness! Plus, the roasted berries make it beautiful. I have smiled inwardly and outwardly each time I have some.
Ingredients
- 2 sticks unsalted butter, cut into 1/2-inch cubes and chilled
- 1 1/2 cups all-purpose flour
- 1/8 tsp cinnamon
- 3/4 cup packed brown sugar
- 1/2 tsp salt
- 1 1/2 cup old-fashioned oats
- 4 cups fresh or frozen (not thawed) raspberries
- 1 1/3 cup sugar
- 4 tsp cornstarch
- 4 cups whole milk
- 2 Tbsp + 2 tsp cornstarch
- 3 ounces cream cheese, softened
- 1/4 tsp fine sea salt
- 2 1/2 cups heavy cream
- 1 1/3 cup sugar
- 4 Tbsp light corn syrup
- 2 vanilla beans, split, seeds scraped out, seeds and beans reserved
Instructions
- Preheat the over to 350F
- Combine the flour, cinnamon, brown sugar, salt and butter in a bowl and blend by rubbing the dry ingredients into the butter with your fingertips. Work fast so the butter doesn't melt!
- When the mix looks like coarse sand, add the oats and mix well.
- Spread the mixture on a ungreased baking sheet, making sure to break up any large clumps into crumbs about 1/4 to 1/2 inch size.
- Bake for 30-35 minutes until toasted and brown. Make sure to stir it occasionally, turning over the unbaked portions, to prevent burning, especially in the corners.
- Let cool completely. The mix can be frozen for up to a month
- Preheat the oven to 400F
- In a 9x13 baking dish, combine the raspberries, sugar and cornstarch, tossing to mix.
- Roast for 30-45 minutes, stirring every 15 minutes, until the juices are thickened and bubbly
- Let the berries and sauce cool completely, then chill in the refrigerator.
- Mix about 4 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- In a large bowl, combine the cream cheese and salt and blend until smooth.
- Fill another large bowl with ice and water.
- Take the remaining milk, the cream, sugar, corn syrup and vanilla seeds and beans and combine them in a 4-quart saucepan.
- Bring it to a rolling boil over medium-high heat and boil for 4 minutes
- Remove from the heat and whisk in the cornstarch and milk mixture.
- Bring the mixture back to a boil over medium-high heat and cook, stirring, until slightly thickened, for about 1 minute. Remove from heat.
- Gradually add the hot milk mixture into the cream cheese mix, whisking it until smooth.
- To chill the mix, pour it into a 1-gallon Ziploc freezer bag and put the sealed bag into the ice bath. Continue to add more ice as needed until cold, about 30 minutes.
- Remove the vanilla beans.
- Pour the ice cream base into the canister of the ice cream machine and spin until thick and creamy according to the manufacturer's directions.
- Pack the ice cream into a storage container, alternating it with layers of the Roasted Raspberries and Crisp Streusel. Press a sheet of parchment paper directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Take care.
Disclosure: compensated affiliate link used.
This looks delicious! I’ve been thinking about several ice cream recipes lately but have been battling myself over whether it needs to wait until it warms up a bit but I was so delighted to read this recipe/post that you made my mind up for me. No need to wait! Thanks for sharing. I love it.
I would LOVE to see what you create! Yummo!
OMG!!!! I can’t believe how delicious this looks. ACK!
We got an ice cream maker for my wedding shower and we love it! We’re constantly making ice cream throughout the summer. This one is next on our list
I need to use my more. Now with this one being so amazing, I am definitely excited to try more!
oh. my goodness. wow. what a fantastic looking ice cream! We make all of our ice cream from scratch and have for 5+ years, but we typically get stuck on the standard “vanilla”. This one looks like something we’ll make this summer! I can imagine blueberry, cherry or apple might also work. Thanks for this one! Pin!
Oh yes, those fruits would add great variety! Yum!
This seems like a tasty way to indulge in some ice cream. Thanks for sharing.
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.