Last Saturday was Play Day 2018! We had witnessed the amazing Magic of Science program the night before and the graduation of six of “my kids.”
But before I begin to wax sentimental, let’s move on the Magic of Ice Cream!
This year I was in the mood to make a freezer of
Raspberry Cheesecake Ice Cream!
6 large eggs
2 1/2 cups sugar
1 small box of Jello cheesecake instant pudding
1 T. clear vanilla
1 8 oz. pkg of cream cheese
2 cups heavy whipping cream
whole milk
2 cups graham cracker crumbs
1/2 cup butter, melted
2 T. sugar
1 tube of raspberry pie filling from bulk food store
Mix the crumbs, 2 T. sugar, and butter, spread on a cookie sheet and bake at 350 for 6-8 minutes or until lightly browned. Cool. Beat cream cheese and sugar together, add eggs and beat until smooth, light, and fluffy. Add vanilla and pudding mix. Then stir in cream. Pour into 6 qt. ice cream freezer. Add whole milk until 3 inches or so from top of can. Use 1.5 boxes (26oz) of salt alternately with ice to freeze. When totally done, remove dasher. Spoon most of ice cream out into a chilled bowl, and layer it back into the can with pie filling and graham cracker crumbs.
I based it off my mom’s basic Homemade Vanilla recipe, and was happy with the results! I’ve since made it with blueberry pie filling per Daniel’s request for his birthday, and it was pronounced a winner as well!
Like usual, the play day proceeded to get pounded with rain, but we had long gone HOME per my little homebody's request!
Let’s just say play days aren’t what they used to be for me...
but Prince Harry and Meghan Markle got married, Danielle splashed in the much-prayed-for puddles, and everyone lived happily ever after!
