If there's anything better on a warm summer evening than ice cream, it's cheesecake. Strawberry cheesecake. When the kids went strawberry picking last week, they stopped at a local dairy farm on the way home (OK, they went a few miles out of the way, I admit it) and raved about the strawberry cheesecake ice cream they had. Of course, I thought that if the farm could do it, so could I. I had no recipes to follow, of course, but I've learned to wing it well enough.
STRAWBERRY CHEESECAKE ICE CREAM
1 pint strawberries, pureed
8 ounces cream cheese
1 cup sugar
1 cup cream
1 cup milk
1 tsp vanilla extract
about 1/2 cup coarsely chopped strawberries
Puree the strawberries in the food processor; add the sugar and let it sit in the processor for 15 minutes. Add the cream cheese, cut into 8 chunks, one chunk at a time. Process to combine thoroughly. In a bowl or pitcher, mix together the cream, milk, vanilla and salt; whisk in the cream cheese mixture. Whisk together, then add the chunks of strawberries and process in your ice cream maker until done. Let it freeze for a few hours before serving, if you can wait.
This was dubbed "delectable". Sadly, I used the end of our 3 baskets of strawberries for this. We shall see when (if?) the kids decide to go get more, since the girls were griping about the lack of strawberries in the house.
(Sabina, contact me here.)