Friday, June 22, 2007

Strawberry Cheesecake Ice Cream

With summer here it is most definitely ice cream season. Especially since we have already had some 100 degree days. Yikes! This recipe is so good, but be patient when making a custard based ice cream. Eventually it will be ready. The trick is tempering the eggs so that they do not curdle. A few weeks ago I was impatient and not paying attention and, oops, I had srambled eggs. This recipe tastes like strawberry cheesecake, but it's ice cream. I had this brilliant idea of putting the soft ice cream in a graham cracker crust to make an ice cream cheesecake pie. I didn't do it, but doesn't it sound so good?

Strawberry Cheesecake Ice Cream

from joyof

2 c half and half

1 1/2 tsp vanilla

4 oz cream cheese, room temperature

3 lrg egg yolks

2/3 c sugar

2/3 c strawberry puree (recipe below)

1 c fresh strawberries, chopped

Scald half and half over medium high heat in a saucepan. This means to heat the half and half until it is just bubbling a little on the edges. DO NOT let it boil.

Meanwhile, beat the cream cheese, egg yolks, and sugar until light and fluffy. It should be about the color of butter and takes about 2-4 min if done briskly by hand.

Gradually pour 1/4 c at a time, the scalded mixture into the egg yolk mixture. Whisk constantly so that the eggs do not curdle. Once the two mixtures have been mixed together, pour back into the sauce pan and cook at medium low. Stir it constantly with a wooden spoon. The mixture should start to thicken and will take about 15 min. Be patient. If you use an instant read thermometer it should read 170F. They way to describe the thickness is that it will coat the back of a wooden spoon.

Not done yet...


Immediately remove from heat still stirring until it cools slightly.

Add the vanilla and strawberry puree. Cover and cool to room temperature. Refrigerate overnight. Freeze in ice cream maker according to manufacturer's directions.

Stir in 1 c strawberries at the end of the freezing. Pour into a container and cover and freeze until firm. This really allows the flavors to develop and make it scoopable.

Strawberry Sauce

This is a really simple sauce and only takes a few minutes. Extra sauce tastes great on pancakes, in plain yogurt, on top of cake...whatever you can think of.

1 - 20 ounce bag (570 grams) of frozen unsweetened strawberries or 20 ounces of fresh strawberries
1/4 - 1/3 cup (50 - 65 grams) granulated white sugar, or to taste
Freshly squeezed lemon juice, optional

If using frozen berries (like I did) let thaw completely. This will take a few hours. In a food processor, pulse the strawberries until smooth. Pour into a bowl and add the sugar. Start with a smaller amount and add more if necessary. This will make about 1 1/4 cups of the sauce.

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