This flavor is the result of a contest I ran during my second annual ice cream social this year. Each guest suggested a flavor idea and I promised to develop a recipe and give a custom batch of homemade ice cream to the winner. Since one of my favorite desserts is white chocolate raspberry cheesecake, I was excited that the winning flavor was…basically that. There was no voter fraud, I swear.
I must be getting better at ice cream recipe development, because the hardest part of developing this flavor was doing the math to add white chocolate to my ice cream mix spreadsheet. I worried about perfecting a recipe before the end of blackberry season, but the first test batch I made was magnificent, if I do say so myself. The second most difficult part of developing this recipe was not eating the quart I made for the winner before I could deliver it to her.
I miss having this in the freezer. I want to climb into this bowl.
White Chocolate Blackberry Cheesecake Ice Cream
by Tracy Rimdzius
I added cream cheese and white chocolate to the mix in a 2-to-1 ratio by weight and increased the proportion of whole milk relative to heavy cream because the cream cheese makes the mix thick. I used my caramelized crumb trick to add golden nuggets of graham cracker crust that don’t get soggy, and layered swirls of ruby red sauce made from fresh blackberries into the churned ice cream.