Friday, 10 July 2015

Strawberry Cheesecake Ice-cream

Call me the Dairy Queen

This ice-cream will be the hit will all the cheesecake lovers out there. Unfortunately I am not one of them. I could never wrap my head around eating a large chunk of cheese and butter. I generally peel off the crust and eat that with a little strawberry topping. However as a cheesecake hater I will say this ice-cream is quite good.  The consensus from everyone who has tasted it is that it tastes exactly like cheesecake. I think it taste better.

Here is my issue with traditional cheesecake. It’s just not that special. It’s a mushy sweet cheesy buttery filling. The proportion of filling to crust is grossly out of scale. The one thing that is has going for it (The strawberry topping) Its either omitted, portioned too small, or lacks any real strawberries all together. I know everyone has their favorite cheesecake spot but generally I hate them all. And I have several family members who are experts at making the dessert. If cheesecake were to appeal to me it would have to be layered crust->filling->berries->crust->filling-> berries and so on. Then we would have a dessert worth eating.

This ice-cream embodies the feeling and texture I would want the actual desert to have. In every bite is an equal portion of filling, to crust, to strawberry sauce, perfectly balanced and the best part; it’s cold! So the treat is exceptionally refreshing unlike the actual desert that can get really cloying after a few bites. So while I would never ever eat a slice of cheesecake I make have a few spoons of this icecream :)

Ingredients (printable recipe)
2 ½  cup Milk
1 ½  cup Cream
2/3 cup plus 2 tablespoon Sugar
2 ½  tablespoon Corn syrup
6 table spoon Cream cheese
1 table spoon plus 1 teaspoon Corn starch
2 tablespoon milk
1 table spoon vanilla extract
½ teaspoon nutmeg
 Strawberry sauce
1 pint Strawberries
3 tablespoon sugar
2 tablespoon butter
¼ teaspoon lemon zest
¼ cup water
10 digestives or graham crackers
5 tablespoon melted butter (salted)
2 tablespoon sugar
½ teaspoon cinnamon


For the Crust
  • In a food processor combine cookies, sugar, and cinnamon, blend to a fine crumble
  • While the machine is pulsing stream in the melted butter
  • Pour contents onto a parchment paper, press together to form a large disk place in the freezer to completely chill
For the strawberry sauce
  • Wash and slice the strawberries
  • In a saucepan melt butter, add sugar, strawberries and zest stir until the sugar is dissolved
  • Add the water and allow the sauce to cook down and reduce
  • Transfer the contents to a blender and make a smooth sauce
  • Allow the mixture to completely cool in the refrigerator/freezer before using (do not freeze to solid)
For the ice-cream
  • In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
  • In a separate bowl lightly whisk the cream cheese
  • In a pot bring to boil the cream, milk, sugar and corn syrup for 4 minutes exactly
  • Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
  • Place back on the heat and stir allowing it to slightly thicken for a minute
  • Pour the hot milk mixture into the bowl of cream cheese to dissolve it remove as much lumps as possible
  • Add the vanilla and nutmeg to the hot milk mixture
  • Pour contents into a zip lock bag
  • Prepare a bowl filled with ice
  • Place the zip lock bags in the ice bath and allow the mixture to completely cool
  • Churn the milk mixtures separately in an ice-cream maker
  • Layer in a baking pan, crust, strawberry sauce and ice cream
  • Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.

Xoxo Greedygirl

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