Berry Swirled Cheesecake Ice Cream

• Produce

  • 2 cups Berries, mixed fresh or frozen
  • 1 Lemon, Juice of

• Canned Goods

  • 12 oz Lowfat 2% evaporated milk

• Condiments

  • 2 tbsp Granulated sugar or honey

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 2 tsp Vanilla bean paste or vanilla extract

• Dairy

  • 6 oz 1/3 less fat cream cheese, less fat
  • 7 oz 2% plain greek yogurt, plain

• Beer, Wine & Liquor

  • 2 tbsp Vodka

Found on reciperunner.com

Description

Ingredients

• 2 cups mixed berries, fresh or frozen
• 2 tablespoons granulated sugar or honey
• Juice of 1/2 a lemon
• 6 ounces 1/3 less fat cream cheese, softened
• 7 ounces 2% plain Greek yogurt
• 12 ounces lowfat 2% evaporated milk
• Juice of 1/2 a lemon
• 1/2 cup granulated sugar
• 2 tablespoons vodka
• 2 teaspoons vanilla bean paste or vanilla extract

Directions

• Add all of the ingredients to a small saucepan and bring to a boil over medium high heat.
• When the berries are soft enough use a fork or potato masher to mash them into a jam like consistency.
• Reduce the heat to medium low and let the berries simmer until they become thick and reduce by about half, stir occasionally.
• Pour the sauce into a bowl and let it cool completely before covering with plastic wrap and chilling in the fridge.
• The sauce can be made several days in advance to save time.
• In a blender or food processor add all of the ingredients and puree until smooth.
• Pour the mixture into a bowl, cover and refrigerate for at least 1-2 hours.
• Once the mixture has chilled pour it into your ice cream maker and churn according to the manufacturers instructions.
• Pour half of the ice cream mixture into a loaf pan or other freezer safe container for storing the ice cream.
• Dollops spoonfuls of the berry sauce on top of the ice cream.
• Top with the remaining ice cream and dollop more berry sauce on top.
• Use a skewer or knife to swirl the berry sauce into the ice cream.
• Cover and freeze for at least 3-4 hours before serving.