Recipe: Vanilla Roasted Raspberry Crisp Ice Cream
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.
Vanilla Raspberry Crisp Ice Cream
- 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
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
- 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.
Vanilla Ice Cream
- 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.
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