Almond Swiss Cheese Ice Cream/Raspberry Coulis

4 oz softened Creamy Swiss Laughing Cow Cheese
1/2 cup milk
1/2 tablespoon fresh lemon juice
1/2 cup sugar
pinch of salt
1/4 cup heavy cream
1 1/2 t almond extract

Freeze a freezer-safe container or bowl (I used a 2C pyrex measuring cup). Combine the ingredients in a stainless steel bowl over an ice bath.

Pour the mixture into the cold container and return to the freezer.

Check every 20 minutes and stir, integrating the frozen edges into the mixture. I used an immersion blender, but you can use a spatula or whisk, just mix it vigorously.

Raspberry Coulis
1/4 c sugar
1 1/2 T water
6oz fresh raspberries

Heat the sugar and water in a small saucepan over medium heat, stirring until the sugar is completely dissolved.

Blend the raspberries and the sugar syrup (in a blender, food processor or using an immersion blender). (You may want to save out a few raspberries for a garnish.)

Strain through a fine mesh sieve to remove the seeds.

Serve the Ice Cream with the Raspberry Coulis, and garnish with fresh raspberries.

Makes about 2C, 4 generous servings.