Made Jeni's cheesecake recipe and added my mom's cranberry sauce as a ripple. It was an absolute dream. I'll add the recipe in the comments.
by snakeskin1982
1 Comment
snakeskin1982
Please forgive the mixed measurements, I put the Jeni’s recipe into the ice cream calculator, and just used my mom’s recipe as-is.
Modified Jeni’s Cheesecake Ice Cream:
* Whole milk 651.35 g * Corn starch 12.50 g * Cream cheese 239.90 g * Salt 1.50 g * Heavy Whipping Cream 355.00 g * Sugar 200.86 g * Glucose 163.25 g * Vodka 25.88 g * Vanilla extract 6.50 g
Cranberry Sauce Ripple:
* 12 oz. cranberries * 1 cup raspberry cranberry juice * 3/4 – 1 cup sugar (to taste) * 1/2 cup seedless raspberry jam * 1/2 teaspoon salt * 2 teaspoons crystallized ginger
Throw all that stuff in a pot and boil for 20 minutes or until the cranberries pop and it gets all jammy.
1 Comment
Please forgive the mixed measurements, I put the Jeni’s recipe into the ice cream calculator, and just used my mom’s recipe as-is.
Modified Jeni’s Cheesecake Ice Cream:
* Whole milk 651.35 g
* Corn starch 12.50 g
* Cream cheese 239.90 g
* Salt 1.50 g
* Heavy Whipping Cream 355.00 g
* Sugar 200.86 g
* Glucose 163.25 g
* Vodka 25.88 g
* Vanilla extract 6.50 g
Cranberry Sauce Ripple:
* 12 oz. cranberries
* 1 cup raspberry cranberry juice
* 3/4 – 1 cup sugar (to taste)
* 1/2 cup seedless raspberry jam
* 1/2 teaspoon salt
* 2 teaspoons crystallized ginger
Throw all that stuff in a pot and boil for 20 minutes or until the cranberries pop and it gets all jammy.