Recipe: Vanilla Roasted Raspberry Crisp Ice Cream

Ingredients

Crisp Streusel
• 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
Roasted Raspberries
• 4 cups fresh or frozen (not thawed) raspberries
• 1 1/3 cup sugar
• 4 tsp cornstarch
Vanilla Ice Cream
• 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

Crisp Streusel
1. Preheat the over to 350F
2. 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!
3. When the mix looks like coarse sand, add the oats and mix well.
4. 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.
5. 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.
6. Let cool completely. The mix can be frozen for up to a month
Roasted Raspberries
7. Preheat the oven to 400F
8. In a 9x13 baking dish, combine the raspberries, sugar and cornstarch, tossing to mix.
9. Roast for 30-45 minutes, stirring every 15 minutes, until the juices are thickened and bubbly
10. Let the berries and sauce cool completely, then chill in the refrigerator.
Vanilla Ice Cream
11. Mix about 4 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
12. In a large bowl, combine the cream cheese and salt and blend until smooth.
13. Fill another large bowl with ice and water.
14. Take the remaining milk, the cream, sugar, corn syrup and vanilla seeds and beans and combine them in a 4-quart saucepan.
15. Bring it to a rolling boil over medium-high heat and boil for 4 minutes
16. Remove from the heat and whisk in the cornstarch and milk mixture.
17. Bring the mixture back to a boil over medium-high heat and cook, stirring, until slightly thickened, for about 1 minute. Remove from heat.
18. Gradually add the hot milk mixture into the cream cheese mix, whisking it until smooth.
19. 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.
20. Remove the vanilla beans.
21. 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.
22. 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.