I made this ice cream on the Fourth of July. Not because I needed something festive but rather because I had made a Raspberry Swirl Cheesecake (cookbook exclusive!) and I had some extra raspberries and cream cheese. So I wracked my brain for a recipe in which to use it up, and of course it didn’t take long for me to decide that ice cream was the most logical vehicle for said ingredients. Why not? Plus, my mom had some ricotta cheese to get rid of, so I decided that it would pair nicely with the cheesecake theme. I didn’t add any cream to this recipe (unlike the recipe I posted last week in which I used 2 whole cups of heavy whipping cream, much to my own shock). Instead I used the ricotta cheese and cream cheese to add creaminess and cheesecakeyness. A little added cream of tartar added to the cream cheese flavor as well. Of course I had the raspberries to add to my cheesecake ice cream, but what else? Not wanted to get complicated, I decided to just whip up an easy ganache to swirl in