Wednesday, March 5, 2014

Strawberry Cheesecake Ice Cream

I got these fresh strawberries from my niece who went to a field trip to Bandung last month. She went to this Strawberry farm and hand picked one package fresh strawberries for her aunty. How sweet of her :).

Anyway, I frozen half of the berries just in case I'm gonna do something with it later on. I was thinking about making another Frozen Strawberry Cheesecake in a Jar, but then I saw a recipe on one of my fave blog about this Strawberry Cheesecake Ice Cream.

Thinking that been a long time not using the little Ice cream machine, so why not using it again this time. I still have stock of Cream Cheese and Whipping Cream in the fridge, better use it before it's expired :D

So here's the recipe, taken from Just One Cook Book
I love this blog because mostly it has a step by step photo.
(my other wish list is to have a tripod for my camera, so I could take a step by step photo too)

Strawberry Cheesecake Ice Cream
  • 1 1/4 cup Half & Half (a mixture of one part milk to one part cream)
  • 3/4 cup heavy whipping cream
  • 4 oz. cream cheese > turns out I'm using 230gr of Cream Cheese hihiii
  • 3 egg yolks
  • 3/4 cup sugar > I'm using icing sugar
  • About 6 large strawberries (you will need 3/4 cup strawberry puree)
  • About 3-4 large strawberries (you will need 1/2 cup chopped strawberries)
  • 4 honey graham crackers, crushed into small bits. > I'm using Ritz Cheese Crackers
  • 1 1/2 tsp. vanilla extract > I didn't use this

  1. In a small saucepan bring the half-and-half and heavy whipping cream to a scalding point on medium low heat. “Scalding” means gently heating without allowing to reach boiling point. Immediately remove from heat. 
  2. In a bowl (or stand mixer), whisk cream cheese, egg yolks and sugar till they turn light in color and fluffy.  
  3. Once the egg yolks mixture is done, gradually pour and mix the scalding half-and-half & heavy whipping cream mixture in batches. Keep whisking constantly to avoid the eggs from curdling. 
  4. Now place the bowl over a saucepan of simmering water, keep stirring continuously with a spoon until it starts to thicken up. Once the consistency is thick enough to coat the back of the spoon, the custard is ready. Immediately remove the bowl from the heat and stir it for few minutes to help it to cool down a bit.  
  5. Meanwhile, make strawberry puree and chop up strawberries and crush the honey graham crackers.> Don't worry if you don't have a food processor. I chopped the strawberries with knife and smashed them :P And for the crackers put them inside a plastic sealed bag then crush it with spoon (or something that's heavy). It works :D
  6. Now add the vanilla essence and strawberry puree and stir well one last time. > Didn't use vanilla essence straight by pouring the puree and stir.
  7. Cover the custard and let it chill in the refrigerator for few hours before making the ice cream. 
  8. Once you're ready to make the ice cream, transfer the chilled custard to the chilled container of your ice cream machine and process according to the manufacture's instruction. 
  9. During the last 5 minutes of ice cream churning in the machine, add the chopped strawberries and graham crackers.  
  10. Transfer the ice cream to a container and let it sit in the freezer to set, about 3-4 hours. Serve Chilled.

Pour the strawberry coulis and extra crackers on top of the ice cream before you eat it.

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