Thursday, July 23, 2009

Strawberry Cheesecake Ice Cream

I made this ice cream quite a while ago, and I actually made 2 batches of it, but it all got eaten before I had a chance to photograph the final product...Yeah, this stuff is that good.

2 1/2 cups hulled strawberries, coarsely chopped
3/4 cup plus 2 tbsp sugar (divided)
1 tsp unflavored gelatin
1/2 cup milk
1 tbsp fresh lemon juice
1 cup heavy whipping cream
8 oz cold cream cheese, cut into chunks

In a medium bowl, thoroughly stir together the strawberries and 1/4 cup of the sugar..

Let stand until the juices are released and the sugar dissolves..

In a small bowl, sprinkle the gelatin over the milk. Let stand, stirring once or twice, until the gelatin softens, about 5 minutes..

In a heavy, nonreactive saucepan, stir together the remaining 1/2 cup plus 2 tbsp sugar, the lemon juice, cream, and gelatin mixture. Bring almost to a boil over medium-high heat, stirring, until the gelatin dissolves. Let cool slightly. Transfer the cream mixture to a food processor. Add the cream cheese.

Process until the mixture is completely smooth, scraping down the sides of the bowl as needed. Add the strawberries, processing in pulses just until the berries are chopped moderately fine..

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