My mother visits me from time to time. She doesn’t live in Buenos Aires, so she stays at my place a lot when she’s in town, and of course our personalities are put to the test, to say the least, though mine much more than hers. She has, like most mothers, a visceral endurance when it comes to her children’s quirks/obsessions/intolerances/lack of patience/dubious humor/crappy awakenings.
Not long after waking up, she started looking for a pair of socks, already in a crappy mood (hers) because she had a pimple (I admit it was getting quite big and as a woman she resented it ferociously) that just wanted to keep on growing. Yes a pimple, so superficial I know, but think of it as a symbolism if you want.
I started looking at the obvious places, like inside the fridge, her purse, my bedroom… bright red socks she hadn’t been able to find for the last twenty minutes where not on the pile of clothes in the chair or beside her bed, that was a given. But suddenly, all the odd places covered in the search, there really was nowhere else to look for them.
We still have many years together ahead of us, and I don’t see it getting any less ridiculous.
Sweet Blackberry Cheesecake Ice Cream
- Yield: 3 servings 1x
Print Recipe
Pin RecipeDescription
This ice cream freezes rock hard, so keep that in mind when taking it out.
Ingredients
For the blackberries:
- 1 cup blackberries (fresh or frozen)
- 2 Tbs light brown sugar
- 2–3 Tbs water
For the cheesecake ice cream base:
- 8 oz 220g cream cheese, softened
- 2/3 cup cream
- 1/3 cup light brown sugar
- Zest of ½ orange
- ¼ teaspoon vanilla
- Pinch of sea salt
Instructions
For the blackberries:
- In a saucepan heat all ingredients over low heat. Stir frequently until it boils. Reduce for a minute or two and remove from the heat.
- Transfer to a shallow container, mash berries with a fork or spoon and refrigerate.
- If making this the same day you churn the ice cream base, then freeze it while making the base. It will be cold enough when you add it.
For the cheesecake ice cream base:
- In a bowl beat cream cheese, cream and sugar just until smooth.
- Add zest, vanilla and salt.
- Combine, transfer to a container with a lid, or bowl with plastic wrap, and refrigerate until very cold, 6 to 8 hours or overnight.
- Churn according to manufacturer’s directions.
- Transfer to a freezer-proof container, add blackberry mixture, swirl a few times, cover and freeze until solid.
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Cocoa and Lavender says
August 13, 2013 at 14:28What a great story about your mother! (I know, I don't have to live with her…) The ice cream sounds incredibly creamy and smooth. I don't have popsicle molds but might get some to try this – we have a friend whose roots are Chilean and her favorite dessert is paletas… it would be fun to make this for her. ~ David
Grandbabycakes says
August 13, 2013 at 13:06That is one gorgeous ice cream!
Renee says
August 13, 2013 at 12:05You have me laughing this morning with the red socks story. You also have me enamored with the ice cream. Wow. The photos… the recipe… all so fantastic!
Amy (Savory Moments) says
August 13, 2013 at 11:19This ice cream is so pretty – I love the color. I bet it's really delicious, too!
Christine @ 24 Carrot Kitchen says
August 13, 2013 at 11:18I like your stories. They make me smile.:) You write so well.
Karen @ Lemon Grove Cake Diaries says
August 13, 2013 at 09:53I loved this post and it reminds me so much of my relationship with my mother. Great recipe and you have captured the colours perfectly in your photos – they make me hungry just looking at them.
Anne ~ Uni Homemaker says
August 13, 2013 at 06:30You had me at cheesecake and blackberry. This sounds heavenly Paula! I can go for 5 scoops of these. 😉
mividaenundulce says
August 13, 2013 at 02:16That reminds me when looking at my eyeglasses, I can't believe how frequently I start looking everywhere and the I realize I'm wearing the eyeglasses…that's me.
The ice cream looks delicious, I like the swirls given by the berry.
laurasmess.me says
August 13, 2013 at 01:18Oh Paula, this is such a funny story! I love moments that seem ridiculously frustrating, but then you can look back upon them and laugh. My mother and I haven't lived together for years (as our houses are nearby, so there's no need to sleep over) but we still have funny moments like this. She's a much stronger personality than I, tenacious and resilient. Makes for fun conversations! This blackberry ice cream looks incredible. Blackberries plus cheesecake? Heaven. Definitely making this come summertime. My husband is a cheesecake fiend, so he'd love it. Thanks beautiful! xx
Gloria Baker says
August 13, 2013 at 00:51aaah Look fantastic! I love blackberries Paula!
e / dig in says
August 13, 2013 at 00:33i love blackberries and i love the look of this ice cream, but i realise i love your story about your mum's red socks even more! if it wasn't a real story, i would call it magic realism 🙂
Marissa | Pinch and Swirl says
August 12, 2013 at 23:59Paula, you little vixen! 🙂 It's 5pm here and these photos are making me sooo hungry.
Abbe@This is How I Cook says
August 12, 2013 at 23:11Paula, are you sure we aren't related? My mom sounds a lot like yours! But I could take it if I have this ice cream!
Laura Dembowski says
August 12, 2013 at 20:06I just baked with blackberries today. They are my favorite fruit and this ice cream sounds heavenly. As much as I love my mom, I can totally relate to getting frustrated with her sometimes. I think that's just how the relationship between mothers and daughters works.
Deb says
August 12, 2013 at 18:05Adore the story about your mom! We all have mother's and I DO have empathy for my daughter! (most of the time….LOL)
A most irresistible ice cream! And we still have seasonal blackberries, what a grand recipe!
Yvonne @ bitter baker says
August 12, 2013 at 15:57I wish I could have a scope of this right now, although it's barely 9 in the morning. Your photos are beautiful!
The Ninja Baker says
August 12, 2013 at 15:31Oh my goodness, your photos make me want to make ice cream right now, Paula! This is a keeper recipe..I'm trusting this will work with raspberries and blueberries as well. Thank you for this post.
P.s. Regarding the mom bit…I'm afraid I can relate to missing items such as red socks already being on my person…Happens sometimes with aging. But, I'm affirming my spirit is ageless <3
riseofthesourdoughpreacher says
August 12, 2013 at 15:27i have no words, it looks delicious!
The Sketched Chef says
August 12, 2013 at 15:21Oh my, such a perfect combination!
Pamela @ Brooklyn Farm Girl says
August 12, 2013 at 13:56What a beautiful recipe.. the colors are lovely in this ice cream!