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Monday, June 14, 2010

Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

In the last week I have made two different versions of strawberry cheesecake ice cream. Some may call me crazy, but the reality is that I am trying to test recipes more before I post them here and the first one was just not so great for me to share in words though you can see a picture of it below. That said, I had to try again...like soon...ok, well, immediately. The first recipe I tested use a standard ice cream base with strawberries and cream cheese mixed in. It was was so bland and none of the flavors came through. The second recipe which I've chosen to share uses a cheesecake ice cream as the base with strawberries mixed in. It's hardly necessary, but I served this with crumbled graham crackers which add the illusion of a crust. This ice cream is to die for and totally a great homemade version of one of my favorite Ben and Jerry's flavors. A couple of notes about the recipe:

- I used the original measurements, using my kitchen scale, but it's pretty easy to convert them using a culinary converter. However, I highly recommend getting a scale because it makes recipes so much easier

- Mashing the strawberries in a food processor is way easier and less time consuming than doing it with a fork. Unless you have some major aggression to get out, I suggest going with the easy way

- My ice cream maker suggests churning ice cream for 20-30 minutes. After 40 minutes this ice cream was nowhere near frozen, but I turned it out into a container and it froze beautifully overnight. The consistency remains creamy and soft days later.

(The failed version. Pretty, but not good enough to eat)
Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream
(From Almost Bourdain)



175 milliliters milk
200 grams caster sugar
125 grams cream cheese, at room temperature
1/2 teaspoon pure vanilla extract
1 egg
350 milliliters heavy cream, lightly whipped
125 grams strawberries, roughly chopped

Smash chopped strawberries in a small food processor or with a fork. Set aside

Heat the milk in a small saucepan while it's getting warm, beat together the sugar. cream cheese, vanilla and egg in a bowl.

Slowly pour the hot milk into the cream cheese mixture while whisking. Once the mixture is combined, pour it into a large saucepan over medium heat. Cook, until the mixture has thickened and become a velvety custard that can coat a wooden spoon.

When it's thickened, pour the cream cheese mixture into a large bowl and let it cool. Add the heavy cream and gently stir in strawberries. Churn in an ice-cream maker according to manufacturer's instructions. The mixture may not freeze all the way in the ice cream maker. Pour it into a container and allow to freeze in the freezer overnight.

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21 comments:

Pam said...

Woo hoo! It looks delicious and I will have to get out the ice cream maker! Thanks!

Erica said...

I love the graham cracker addition! Its fun to have a topping with your ice cream. Your tip about smashing the strawberries made me laugh out loud :) There are days where smashing fruit or kneading dough seems VERY necessary ;)

Kelly said...

I don't think that sounds crazy at all. I love getting things as close to perfect as I can before posting so lots of testing is often necessary. :-)

Jenn said...

I keep saying this but, I really need to get me an ice cream maker. Seriously!!

Joanne said...

You are an ice cream genius! My roommate's boyfriend has been eating tons of cheesecake lately, inducing ME to have tons of cravings for it. And I'm always craving ice cream. Serendipity? I think yes.

SinoSoul said...

Just a tip: no (home) ice cream maker will properly freeze custard into ice cream even after 40 minutes unless it's one with built-in compressor. Even then, built-in compressors will produce ice cream only a bit harder than soft serve.

Also, leaving ice cream maker running too long will shorten the life of the motor. Hence, always let it harden in freezer.

I love strawberry ice cream. The end.

Bridgett said...

This is an incredible ice cream. So very rich and decadent. Great job, Esi! Very impressive.

Monika said...

Oh my. This looks so good! I certainly appreciate your due diligence in finding the best recipe because I know how frustrating it is to make something that fails to amaze.
Also: yet another compelling reason to buy an ice cream maker; my husband laughed at me when I first mentioned it. I'll have to show him your pictures!

Esi said...

Tony, I know ice cream never completely freezes in the machine. I have made it many times. That said, this didn't even freeze a little hence my note. I'm not worried about the motor dying since it's an inexpensive machine to begin with. I'll just get another if it craps out on me :)

Diana said...

YUM. I loooove the cheesecake froyo at Yogurtland so I'm sure this would pretty much render me speechless.

I'm the same way when recipes don't turn out how I like them to - I have to get back in the kitchen immediately to give it another shot! Well, aside from when I attempted pad thai. There was no repeat performance there...

M. said...

wow! this would have been perfect for that heat wave we had last weekend!!!
:)

marla {family fresh cooking} said...

I don't know what I would do without my trusty kitchen scale. Great looking ice cream. I'll stick with the processor for the strawberries. xo

vanillasugar said...

I love when you make ice cream!! And you really kicked it up.

Ellie (Almost Bourdain) said...

Looks good! Thanks for the mention. Glad you like the recipe :)

Memória said...

I love that you tried out more than one recipe! I've been hoping to find a good strawberry cheesecake ice cream recipe for my mom. It looks fabulous!

The Duo Dishes said...

It's hard to imagine this ice cream not being great. It looks so good. You're smart for doing multiple recipe testing before you post. So professional. :)

Juliana said...

Yummie, this ice cream sure looks very tempting...great pictures!

Shannon said...

ooh yes. this sounds AWESOME!

WizzyTheStick said...

I love homemade strawberry cheesecake ice-cream. Does this work with a low fat or fat free cream cheese?

Esi said...

Wizzy, I think this would work fine with low fat cream cheese. I actually used low fat milk. It probably won't be as creamy as it should be, but should still come out well.

Dina said...

yum! i think this is my favorite flavor of ice cream!