Wednesday, April 11, 2018

Roasted Strawberry Cheesecake Ice Cream

For Easter Brunch this year, I was asked to bring a "fun" ice cream.  I wasn't sure what that meant (isn't ALL ice cream fun?!?) but later it was clarified that strawberry cheesecake ice cream would be great. So that is what I made and it was delicious!






ROASTED STRAWBERRY CHEESECAKE ICE CREAM
adapted from Handle the Heat

1 quart fresh strawberries, hulled and quartered
3/4 c. raw cane sugar, divided (1/4 c for the berries; 1/2 c. for the ice cream mixture)
1 T. balsamic vinegar
6 oz. cream cheese, softened
3/4 c. whole milk
1/2 c. heavy cream
3 tsp. lemon juice
2 T. Lyle's Golden Syrup (or corn syrup)
1/4 t. fine sea salt
2 t. vanilla bean paste
4 whole (rectangle) graham crackers, chopped

Preheat the oven to 300.  Line a half sheet baking pan with parchment paper.

Mix the quartered strawberries with 1/4 c. sugar and the tablespoon of balsamic vinegar.  Spread the strawberries over the parchment paper in one layer.  Roast for about 30-40 minutes, or until they are darker in color, soft and the juices have released. (and they will smell heavenly!)  Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain.  (I used a hand blender so they were chopped probably a bit more than they should have been.  But it was still delicious!!)  Chill the berry mixture in the refrigerator about 1 hour, till completely chilled.

In the meantime, blend the remaining ice cream ingredients (except the graham crackers) in a food processor until the mixture is smooth.  I pulsed for about 30 seconds. Transfer to a medium bowl and cover tightly. Refrigerate at least 30 minutes or up to one day.

When ready to churn, pour the mixture into an ice cream maker.  Freeze according to manufacture's directions.  During the last 5 minutes of freezing, add most of the roasted strawberries and chopped graham crackers. Pour into an ice cream container and press plastic wrap or parchment against the ice cream.  Freeze until firm, at least 2 hours.




*  I put about half of the ice cream into the container and added a layer of roasted strawberries and then garnished the top with a few more strawberries and chopped graham crackers. 

I let my machine churn a few more minutes so the strawberries blended a bit more than they "should" have, but the end product was delicious and tasted like wonderful strawberry cheesecake..


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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.