Raspberry Cheesecake Gelato
No dessert says summer quite like the cool, creamy bliss of home-made ice cream. From simple (and sublime) chocolate to fresh-from-the-orchard fruit flavors to a sophisticated twist on the ice-cream sandwich, we’ve collected some of the most tempting recipes from resort and restaurant chefs across the U.S. to enjoy in the final weeks of summer.
You can find this decadent Raspberry Cheesecake Gelato on the menu at Pebble Beach Market at Pebble Beach Resorts.
- 3 ounces cream cheese softened
- 1 Tbsp high quality vanilla extract
- 1 cup sugar
- 1 1/2 cups pureed fresh raspberries strained through a fine strainer
- 1 cup whole milk
- In a large bowl, whisk cream cheese until smooth.
- Add sugar to cream cheese, continue whisking until combined.
- Stir in the raspberry puree.
- Whisk in cream and milk until fully combined.
- Using either an ice cream batch freezer or a home-style ice cream machine, pour mixture into container and turn the ice cream according to the machine’s directions.
- Once the gelato is slightly frozen and the machine stops, place in the freezer to set for a few hours, or ideally overnight, before serving.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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