We won't lie: This recipe takes some effort. But if you're willing to commit to a longish weekend cooking session, you won't be disappointed. It's absolutely delicious.

Source: Midwest Living

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Recipe Summary

hands-on:
1 hr
total:
8 hrs including chilling and freezing time
Servings:
12
Yield:
1 1/2 quarts
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Ingredients

Raspberry Ripple:

Directions

Instructions Checklist
  • Prepare crumble: Preheat oven to 350°. Place brown sugar, flour, butter, rolled oats, cinnamon, baking powder and 1/4 teaspoon salt in the bowl of a food processor. Pulse until mixture begins to clump together and oats are finely chopped. Transfer to a small baking sheet lined with parchment paper. Press evenly over sheet; mixture will remain somewhat crumby in texture. Freeze until firm, about 10 minutes.

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  • Transfer to oven and bake until golden and crisp, 15 to 20 minutes, stirring once or twice to bake evenly. Cool completely on a wire rack. Crumble cooled mixture with your hands. (Mixture can be stored in an airtight container up to 5 days before using.)

  • Prepare ice cream: Place raspberries, 1/4 cup granulated sugar and 1/4 cup water in a food processor. Puree and strain. You should have about 11/2 cups. Remove 3/4 cup puree and set aside. Pour remaining puree into a small saucepan. Bring to a simmer over medium heat and cook until thick and jammy, 7 to 9 minutes. Let cool completely.

  • In a large saucepan, combine milk, cream, the remaining 3/4 cup sugar and 1/8 teaspoon salt. Bring just to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat.

  • Place cream cheese and cornstarch in two separate small bowls. Ladle 1/4 cup milk mixture into each bowl. Whisk each until smooth. Pour cornstarch mixture into remaining milk mixture in saucepan and return to medium heat. Bring just to a boil, then cook and stir until slightly thickened, 2 to 3 minutes. Remove pan from heat; whisk in cream cheese mixture and vanilla, followed by reserved 3/4 cup raspberry puree. Transfer mixture to a large bowl and refrigerate, covered, at least 4 hours.

  • Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions. Fold in 2 cups crumble. Transfer half the ice cream to a 2-quart container, drizzle with half the raspberry sauce, then repeat layers. Gently swirl with a butter knife. Top with any remaining crumble, cover tightly and freeze until firm. Store up to 3 months.

Nutrition Facts

337 calories; total fat 19g; saturated fat 12g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 55mg; sodium 126mg; potassium 171mg; carbohydrates 39g; fiber 3g; sugar 29g; protein 4g; trans fatty acid 1g; vitamin a 718IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 22mcg; vitamin b12mcg; calcium 94mg; iron 1mg.

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