Luscious lemon ice cream with raspberry sauce and graham cracker crumbs. So Yummy!
Happy Independence Day! Yesterday was also my Grandpa's birthday, as well as my nephews. I never actually met my grandpa on my Dad's side. He died when my dad was 10, but he would have been 110 years old this year.
Having never met him, there is a lot I don't know about him. But I do know that he was doctor, and that he cared about his patients. I also know that he raised the best man I could have had as a dad, which says something about his character. I've also heard a rumor that his favorite dessert was banana splits. So it seems fitting that we would make ice cream for the 4th of July.
My friend Bethany made this recipe originally for us. My roommate and I made it again, though slightly different for her family's barbecue this week. In a family that isn't all that keen on desserts, they seemed to all really like it, many of them going back for seconds.
Berry mixture:
1 1/2 cups raspberries
1/4 cup sugar
Base:
8 ounces cream cheese, softened to room temperature
1 cup sugar
2 cups cream
1 cup milk
1 teaspoon vanilla
1 tablespoon lemon juice
1/2 tablespoon lemon zest
4 squares graham crackers, crushed
Bring raspberries and sugar to a boil in a small saucepan. Use a spoon to help break down raspberries. Continue cooking until mixture has thickened. (About 7-8 minutes) Cool completely and chill.
Beat cream cheese and sugar till smooth. Add cream, milk, vanilla, lemon juice, and zest and beat until smooth, scraping down the sides as you go.
Chill for at least one hour or until cold. Freeze ice cream in an ice cream maker.
Serve with raspberry sauce and crushed graham crackers.
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