|Raspberry Cheesecake Ice Cream|
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Raspberry Cheesecake Ice Cream
-2 cups half and half
-1 (8 oz) package low-fat cream cheese
-3/4 cup granulated sugar
-1/6 cup triple sec
-1/2 tbsp vanilla extract
-pinch of salt
-1/2 cup raspberry jam
-6 graham crackers (full sheets), broken into small pieces
1. Combine half and half, cream cheese, sugar, triple sec, vanilla, and salt in a blender and blend until smooth. Cover and chill in the fridge until completely cold, at least 4 hours, or overnight.
2. Freeze mixture in ice cream maker according to manufacturer instructions. Just before ice cream is finished, warm jam in a microwave safe container for 30 seconds or until liquid. Mix into ice cream along with crushed graham crackers. Transfer ice cream to a freezer container and freeze until hardened.