Spiced Honey Ice Cream with Raspberries

Ingredients: 

Ice Cream Base:

2 cups whole milk

1 tablespoon + 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1 1/4 cups heavy cream

1/3 cup sugar

1/3 cup honey

2 tablespoons light corn syrup

1/2 teaspoon cinnamon

1/2 teaspoon ginger

Raspberry Sauce:

2 cups raspberries

1 cup sugar

Before starting the ice cream, prepare the raspberry sauce: 

Combine raspberries and sugar in a saucepan and bring to a boil over medium-high heat. Boil, stirring occasionally for about 5-8 minutes 

or until the mixture becomes saucy. Let cool slightly, then force through a sieve to remove the seeds. Pour into a container and refrigerate until 

cold before using.

For the Ice Cream:

Mix 2 tablespoons of the milk with the cornstarch in a small bowl and set aside. Mix the honey with the cinnamon and ginger in another small bowl and set aside. 

Combine the milk, cream, sugar, corn syrup, and honey mixture in a large saucepan and bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the corn starch mixture. Return to a boil and cook, while stirring, until the mixture has thickened slightly (about 1 minute). Remove from the heat. 

Whisk the mixture while hot into the cream cheese until smooth. 

Pour the mixture into a 1-gallon Ziploc bar and submerge in a large bowl filled with ice and water. Let the mixture chill until it is cold (about 30 minutes). I usually put the ice bath in the refrigerator, if there is room. If not, add ice as necessary to keep cold.

Pour the ice cream base into the frozen canister of your ice cream machine (I use a basic Cuisinart, like this one). Spin until thick and creamy. 

Pour a bit of the chilled raspberry sauce into the bottom of your ice cream storage container. Then continue to layer it alternating with the ice cream. When done, place parchment paper directly over the top of the ice cream to seal out air, cover, and freeze for at least 4 hours. 

**Ice cream recipe adapted from the plain ice cream base recipe found in Jeni's Splendid Ice Creams At Home