Cool off with a little fresh raspberry swirl cheesecake ice cream!
Currently soaking up the heat in Charleston, SC on a little off shoot visit from Atlanta to see Mom, we sit in a plush A/C room overlooking the historic Charleston City Market . Voices and laugher pipe up into our propped open window despite the use of air conditioning. I can’t pass up the sounds. Yesterday, we took the highway from Atlanta to Augusta, then went off the grid from Augusta to Charleston for a rural view on US Route 78. Did you know that highways have wikipedia entries? I didn’t. My wonderful husband ooed and ahhed as we stopped and started through this rural route and I flicked between Gospel, Motown and Rock ‘oldies but goodies’. Churches housed in every sort of structure were peppered in similar density to the coffee shops in Seattle. There were stretches that provided a little insight into American poverty along with boarded up motels and their empty pools, abandoned on what we assumed to be the once upon a time well traveled highway. The bigger interstates that currently suck up the juices with their multiple lanes and lack of stop lights definitely don’t provide the visual stimulation you get on a road less traveled…
On a side note – check this out. EatWild. A site offering state to state info on pastured raised meat and dairy. I was trying to confirm the crops growing on Hwy 78, which I’m pretty sure were tobacco and in the process came across this website. Go South Carolina!
We venture out today in daylight to discover, enrich and be inspired with many breaks… As I haven’t felt this kind of heat in twenty years. Top of my list before the day’s end…. shrimp and grits. I’m open to all suggestions on the best place for this or any other tips. We’ll hit a couple museums and the beaches. I’d also like to see where people really live. Downtown historic Charleston seems very cool and I’m rearing to explore, but I haven’t seen a grocery store yet and that’s what tends to ground me in a place. Maybe it’s not just the grocery store, but I want to know where the people who actually live in a city do their daily life tasks.
Here’s a little taste of raspberry cheesecake ice cream to aid in your reprieve from the sweltering heat and humidity or just enjoy on the perpetual cool summer evenings in the Pacific Northwest !
Inspired by Kavey Eats to try a recipe using condensed milk instead of my normal custard version…
…it also provided the perfect outlet for the loads of fresh raspberries our neighbors were drowning in.
What a way to go eh?
I began with the raspberry coulis to swirl into the churned ice cream. I cooked about 4 cups of raspberries with 1/2 cup of sugar and a squeeze of lemon. I deseeded the coulis then added back a few fresh berries. I like a few seeds to remind me I am eating raspberries.
It mostly fit into a pint jar where it went into the fridge to chill. The little bit of leftover found it’s placed spooned onto the first serving of raspberry cheesecake ice cream.
This simple recipe asks to allow the cream cheese to soften at room temperature then beat until fluffy. Slowly mix in the sweetened condensed milk till smooth then add the cream, milk and vanilla. That’s it.
I’ve found ice cream to be flexible – The addition of whipping cream, half and half, whole milk, even skim milk just needs to be done in proportion for results in more or less weight and creaminess. Depends on your desired outcome. I’ve found it to be the same with the custard version using egg yolks- there is a wide variety of amounts used in recipes depending on richness
I gently mixed in the raspberry coulis and graham crackers going for a swirled effect not one big red cheesecake lookin’ ice cream.
It was beautiful. It was rich. It felt like eating frozen cheesecake… and I liked it.
Hope you are continuing to enjoy summer…