3 C half and half1 C heavy cream
1 1/2 C sugar
6 oz softened cream cheese
2 C berries-raspberries or strawberries are delish. I like to use them frozen
1 tsp vanilla
Mix 2 cups half and half with the heavy cream, stir in sugar. Stir with a whisk until dissolved. In a food processor, blend 1 cup half and half with the cream cheese. Add berries (if they're frozen leave them that way) and process until smooth. Whisk into cream and sugar mixture and freeze in ice cream freezer. After ice cream is thickened pack into an airtight container and ripen in the freezer for at least 2 hours.
This recipe, of course, does have dairy, but it doesn't have eggs. I can eat eggs but my 4-year-old grandson Sam cannot, so I leave them out whenever possible. The berries I use are from my garden. I freeze them on cookie sheets and when they're hard I put them into zip-type sandwich bags in 2-cup portions.
Yummy! I had the priveledge of sampling some of this ice cream last weekend, and all's that I can say is WOW! It was very, very good. The kids loved it too, and thanks to Gramma it was "Sam Safe" and he could eat it too :0)
ReplyDeleteUsually "normal" homeade ice cream is way to rich for me, and I can not eat very much of it, or I get a tummy ache. Not the case with this, it was great!