Did you know that July is National Ice Cream Month? I sure didn't, but I'm so excited to find out because it makes the timing of this recipe perfecto, in fact I think I will use this National Ice Cream Month as the reason to post a new ice cream recipe every Friday for the rest of the month and maybe, just maybe, we will have ice cream for dinner as a sweet surprise. My family will be be so happy!
I made this delicious ice cream last week with Br2. She is my sidekick in the kitchen and has been requesting that we pull out the ice cream maker that Santa brought her (isn't he a smart guy to think of bringing her a real ice cream maker?), and make some delicious homemade ice cream. Now that the temperatures have reached appropriate ice cream eating weather I couldn't say no.
Now, onto the ice cream. If you like cheesecake and don't feel like heating up your kitchen, this is the dessert for you! It is rich and sweet and creamy just like a baked cheesecake. The strawberry swirl is divine as it mingles with the creaminess of this frozen treat. I implore you to whip up a batch, and surprise your family with ice cream for dinner one hot evening. ENJOY!
I'm linking up again, go check out all the great recipes others are posting!
Strawberry Swirl Cheesecake Ice Cream
Recipe Source: The ice cream maker recipe book modified slightly by A Cook's Quest
Ice Cream Base
1/2 pint heavy cream
8 oz sour cream
8 oz cream cheese, softened
2 Tbl. fresh lemon juice
3/4 cup sugar
1/2 tsp vanilla
In a mixing bowl with and electric mixer, beat the cream cheese and sugar until smooth. Add the sour cream, mix until well combined. Add the heavy cream, lemon juice and vanilla mixing until it is very thick. Cover and chill 2-3 hours or over night.
Make the strawberry sauce while the base is chilling. This will allow the sauce to cool enough.
Take the chilled mixture and beat until creamy. Pour into your ice cream mixer and follow the manufacturer's instructions.
When the ice cream is set, scoop out some of the ice cream into a bowl. Pour on some of the strawberry sauce. Add more ice cream and repeat the strawberry sauce. Once you have all the ice cream in the bowl with the desired amount of strawberries uses a offset spatula or butter knife to kind of swirl the strawberry throughout. Place in the freezer to hard set the ice cream or eat immediately if you like a soft serve.
2 cups fresh strawberries, hulled
2 Tbl. sugar
2 tsp. water
Combine all ingredients in a sauce pot over medium heat. Stir frequently. When the strawberries begin to break down begin mashing them with a large fork or potato masher. Continue cooking over medium to low heat stirring frequently until reduced into a thick sauce. Keep an eye on this you don't want burnt strawberries with your ice cream! When it is thick, remove from the heat and allow to cool completely before adding it to the ice cream.