This is another ice cream recipe that I just came up with while playing around in the kitchen. I used Saskatoon berries, but you could use blueberries, strawberries, or cherries in place of the Saskatoon berries. This ice cream is rich & smooth, tasting just like your favorite cheesecake. I didn’t include graham wafer crumbs, since I wanted it to be gluten-free, but you could throw in a 1/2 cup of graham wafer crumbs to make it more like an authentic cheesecake.
- 2 cups Saskatoon berries (2/3 cup whole, 1 1/3 cups mashed & strained)
- 1 cup sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 1/3 cup heavy cream
- 1 cup milk
- 4 oz. softened cream cheese
1. Combine the strained Saskatoon juice, sugar, lemon juice, vanilla extract, salt, milk & cream cheese in a medium sauce pan. Cook, stirring constantly, over low heat until bubbles form around the edges of the pan. Let the mixture cool and stir in heavy cream.
2. Freeze as directed by your machine’s manufacturer. Add whole saskatoon berries after ice cream has hardened. Freeze for a few hours in an airtight container before serving.