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
(From Almost Bourdain)
175 milliliters milk
200 grams caster sugar
125 grams cream cheese, at room temperature
1/2 teaspoon pure vanilla extract
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.