Sometimes, you find yourself purchasing a nice, expensive, one-size-fits-all bottle of raspberry lambic to make raspberry cheesecake brownies. Except the ‘one-size-fits-all’ is a lie, because your recipe calls for 4 tablespoons (1/4 of a cup) and the bottle is 750 ml (3.17 cups). And you spent a lot of money on it, so you are going to make ALL the raspberry desserts, like raspberry lambic sorbet and raspberry lambic ice cream, and then you’re freezer is too full for any more so you’re SOL, but at least now you’ve used 2 cups of it.
And if you’re wondering the difference, sorbet is non-dairy, ice cream is made with milk and cream.
Raspberry Lambic Ice Cream
(If you’re super-observant you’ll notice it’s the same as the Blue Moon ice cream, only with Raspberry Lambic instead of Blue Moon.)
1 3/4 cups milk
1 cup heavy cream
1 cup raspberry lambic
2/3 cup sugar
3 tbsp cream cheese
2 tbsp light corn syrup
1 tbsp + 1 tsp corn starch
1/8 tsp salt
1. Mix together corn starch and 2 tbsp on the milk in a little bowl. Set aside.
2. Whisk together cream cheese and salt in a large bowl and set aside.
3. In a saucepan over medium heat, combine lambic, heavy cream, milk, sugar, and corn syrup. Bring to a boil for about 4 minutes.
4. Remove from heat and mix in the corn starch-milk mixture.
5. Return to heat, and bring to a boil for about 1 minute while stirring.
6. Whisk hot mixture into cream cheese. Make sure cream cheese is completely incorporated.
7. Cool. (I usually do this in the fridge overnight.)
8. Freeze according to your ice cream maker’s instructions.