Raspberry Cheesecake Ice Cream

Ingredients

• 1 lemon
• 500 g raspberries
• 160 g sugar
• 500 g low-fat cream cheese (0.2% fat)

Instructions

1. 1.

   Squeeze the lemon to obtain juice. Rinse the raspberries and combine them with sugar and lemon juice in a saucepan; bring to a gentle boil.

2. 2.

   Pass the mixture through a sieve, return the fruit pulp to the pan, and reduce over low heat for 2–3 minutes until slightly thickened. Let cool.

3. 3.

   Stir two‑thirds of the cooled pulp into the cream cheese until smooth. Transfer to a freezer compartment, stirring occasionally, and freeze for about 2 hours (alternatively use an ice‑cream maker according to instructions).

4. 4.

   Add the remaining fruit puree, fold in gently, and continue freezing until ready to serve.