Raspberry Cheesecake Ice Cream

This is really creamy and rich and delicious.  I got it from Sassafras Cafe, who adapted it from Cafe Johnsonia. (Cafe Johnsonia has the best best ice cream recipes ever, btw.)

8 oz. cream cheese, softened
1 14-oz. can sweetened condensed milk
2 cups half and half
juice of one lemon (or 3 T juice from a bottle)
1/2 tsp pure vanilla extract
12 oz. fresh or frozen raspberries (I used frozen, and picked berries out of the “Natures 3 Berries” from Costco, so we got some berries other than raspberries in there, too)
1/2 cup sugar
Beat cream cheese with an electric mixer. On low speed, carefully add sweetened condensed milk, half and half, lemon, and vanilla until thoroughly blended. Cover and refrigerate until very cold.
Mix raspberries and sugar, and put in fridge until needed.
Mix ice cream in your maker according to directions.  When it’s done, add in berries, and freeze until hard.

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