Even if the recipe name sounds like a few rounds of word association, there’s nothing disjointed about the flavors in this ice cream. Fresh strawberries are mashed with sugar to draw out its nectar and folded with cheesecake ice cream. The rich custard base is blended with cream cheese and lightened with lemon zest and juice.

It has to involve some form of graham crackers to be called a cheesecake, so I baked small rounds of graham cracker crust and served the ice cream on top.

Let’s make this fun and keep the word association going. Take a look at the most recent entry and think of any word that comes to mind. Please leave a lovely comment (preferably G-rated) and add the word you have just thunk (can be NC-17). Let’s see where it goes.

I’ll start: sandwich.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

recipe components adapted from Wayne Gisslen’s Professional Baking

Strawberry Cheesecake Ice Cream
on Graham Cracker Crust Rounds

makes about 1 1/2 to 2 quarts of ice cream
and eight 3-inch graham cracker crust rounds

Self-restraint is a virtue.

Special Equipment:

• an ice cream maker

For the Strawberries:

1 pound fresh strawberries, trimmed and quartered
1/2 cup granulated sugar

Directions:

1. Mash the strawberries with the sugar to the desired level of chunkiness.
2. Cover and refrigerate for at least 2 hours before mixing with the cheesecake ice cream.

Time elapsed: 2 hours.

For the Strawberry Cheesecake Ice Cream:

3 egg yolks
3/4 cup granulated sugar
2 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
a pinch of salt

1 pound cream cheese
1/2 cup sugar
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice

all of the strawberries

For the Strawberry Cheesecake Ice Cream Directions:

1. Prepare a double boiler.
2. Whisk together the egg yolks and sugar until thick and light. In a saucepan, bring the milk to a gentle simmer. Remove from the heat and slowly add to the egg yolks while stirring.
3. Heat over a double boiler while stirring constantly, just until the mixture thickens enough to coat the back of a spoon.
4. Remove immediately from the heat. Stir in the cold cream to stop the cooking, followed by the vanilla extract and salt. Strain using a fine mesh strainer.
5. Cool the custard completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled.
6. Using a wooden spoon or the paddle attachment of your stand mixer, beat the cream cheese with the sugar, lemon zest, and lemon juice until light and smooth.
7. Slowly add the chilled ice cream base and mix until smooth.
8. Churn, churn, churn.
9. In a large chilled bowl, fold in the sugared strawberries. You can also pour the strawberries directly into the ice cream maker if it can handle the volume.
10. Serve immediately for a soft-serve consistency or store in an airtight container and freeze.

For the Graham Cracker Crust:

Notes:

• The graham cracker crust recipe will be enough for a 9-inch pie pan. Bake for about 10 minutes at the same temperature.

Graham Cracker Crust Directions:

1. Preheat the oven to 350ºF / 175ºC. Prepare a sheet pan lined with a silicone mat or parchment paper.
2. Mix together the graham cracker crumbs and the sugar. Add the melted butter and continue mixing until well-blended and thoroughly moistened.
3. Divide the graham cracker crumb mixture into 8 equal portions and evenly space on the lined sheet pan. Flatten and tightly pack the crumbs into rounds about 3 inches wide (I used a 3-inch cookie cutter to help shape the crust).
4. Bake at 350ºF / 175ºC for about 8 minutes.
5. Let the graham cracker crust cool completely before removing from the sheet pan.

Ready to go. Where’s the ice cream?

To Serve:

Place a graham cracker crust on a small plate. Set a generous scoop of strawberry cheesecake ice cream on the crust and enjoy.

This is a post from Apple Pie, Patis, and Pate
Strawberry Cheesecake Ice Cream

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2. Chocolate Cherry Vanilla Ice Cream Cake
3. Egg-Free Ice Cream
4. Mangoes and Cream – 7 Ways to Indulge
5. Whole Pumpkin Baked with Cream and Cheese
6. Dulce de Leche Ice Cream

Gotta love it when experiments in the kitchen turn out great. I’ve always wanted to do some sort of ice cream cake. With the chocolate cake and vanilla ice cream recipes featured in this month’s Daring Bakers challenge, I came up with this idea. From top to bottom:

• Flourless chocolate cake moistened with Kirschwasser (German “cherry water” brandy)
• A thin layer of pureed cherry preserves
• Plain vanilla ice cream
• Frozen liquid sablé crust

If the frozen liquid sablé crust sounds weird, that’s because it’s borrowed from the Alinea cookbook. You won’t need to sneak into a laboratory and steal a tank of liquid nitrogen, though. The sablé crust is actually pretty straightforward.

The sandy textured frozen crust starts off as a normal shortbread made with a bit of almond flour. The baked sablé is then blended with oil, poured into a springform pan, and frozen to kickstart the bottom-up cake assembly.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

frozen liquid sablé recipe adapted from Grant Achatz’s Alinea

Chocolate Cherry Vanilla Ice Cream Cake on a Frozen Liquid Sablé Crust

makes one 8-inch ice cream cake

Components:

Flourless Chocolate Cake
Kirschwasser Simple Syrup (optional)
Pureed Cherry Preserves
Vanilla Ice Cream
Frozen Liquid Sablé Crust

Special Equipment:

• 8-inch springform cake pan
• ice cream maker
• weighing scale (optional)
• digital thermometer (optional)

For the Flourless Chocolate Cake:

Ingredients                  Volume          Ounces          Grams
semisweet chocolate, chopped                     16            454
unsalted butter         1/2 cup + 2 tbsp          5            142
whites from large eggs            5
yolks from large eggs             5

Flourless Chocolate Cake Instructions:

Preheat Oven    375ºF / 190ºC

Prepare an 8-inch springform cake pan by greasing with butter and
lining with a parchment circle.

Melt the Chocolate
                Put the chocolate and butter in a heatproof bowl. Set
                over a pan of simmering water and melt while stirring
                often. The bottom of the bowl should not touch the
                water.

Mix             Put the egg yolks and egg whites in separate bowls.

                Whip the egg whites to stiff peaks (do not over-whip or
                the cake will be dry).

                With the same beater, beat the egg yolks together. Add
                the egg yolks to the cooled chocolate and mix with a
                rubber spatula until smooth.

                Fold in 1/3 of the egg whites into the chocolate mixture.
                Follow with remaining egg whites and fold gently only
                until the white streaks disappear.

Pan             Pour the cake batter into the prepared springform pan.
                The batter should fill the pan about 3/4 of the way full.
                Place the cake pan on a cookie sheet or sheet pan.

                Level and bake immediately.

Bake            375ºF / 190ºC for 25 minutes, or until a digital
                thermometer reads 140ºF / 60ºC.

                If you do not have a digital thermometer, the top of the
                cake will look similar to a brownie and a cake tester
                will appear wet.

Cool            Cool the cake on a wire rack for about 10 minutes
                before unmolding.

Baked flourless chocolate cake.

For the Kirschwasser Simple Syrup (optional):

2 tablespoons simple syrup
splash of Kirschwasser

For the Vanilla Ice Cream:

2 cups / 473 ml heavy cream
1 cup / 237 ml whole milk
2/3 cup / 134 grams granulated sugar
pinch of salt
1 tablespoon vanilla extract

Vanilla Ice Cream Instructions:

1. In a heavy saucepan, heat the heavy cream, milk, sugar, and salt to a bare simmer over medium-low heat, stirring until the sugar is dissolved.
2. Remove from the heat and add the vanilla extract.
3. Cool completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled.
4. Churn to a soft consistency after making the frozen liquid sablé crust.

For the Frozen Liquid Sablé Crust:

Ingredients                  Volume          Ounces          Grams
all-purpose flour           1 scant cup           4.1          118
almond flour                      5 tbsp          1.4           39

unsalted butter, at room temp   1/4 cup           2.0           57
granulated sugar                  3 tbsp          1.3           38
salt                            1/4 tsp
egg yolk                          1      

vegetable oil                     6 tbsp          2.8           80

Frozen Liquid Sablé Crust Instructions:

Mix             Sift together the all-purpose and almond flours.

                In a separate bowl, mix together the butter, sugar,
                and salt with a rubber spatula until smooth. Add the
                egg yolk and continue mixing until well-blended.

                Slowly add the flours and continue mixing only until
                a dough is formed. Cover tightly with plastic wrap.

Refrigerate     At least 1 hour

Preheat Oven    350ºF / 175ºC

Prepare a sheet pan lined with parchment paper or silicone.

Roll Out        Turn the dough onto a lightly floured work surface
                and roll out until about 1/4 inch thick.

Bake            20 minutes, until golden brown

Prepare an 8-inch springform cake pan lined with plastic wrap.

Blend           Break the the baked sablé into small pieces and place
                in a blender along with half of the vegetable oil.
                Blend on high speed while drizzling the remaining
                vegetable oil.

Freeze the Sablé
                Pour the liquefied sablé into the lined springform pan.
                Freeze for at least 1 hour or until thoroughly set.

Liquefied almond shortbread, ready to freeze.

Chocolate Cherry Vanilla Ice Cream Cake Assembly:

Freeze the Ice Cream
                Place the churned ice cream on top of the frozen liquid
                sablé and level. Freeze for at least 1 hour or until
                thoroughly set.

Fill            Unmold the frozen ice cream cake and place on a serving
                plate. Apply a thin layer of pureed cherry preserves,
                about 6 tablespoons.

To Finish       Moisten the flourless chocolate cake by lightly brushing
                with the Kirschwasser simple syrup, if using. Set the
                chocolate cake on top of the ice cream.

This is a post from Apple Pie, Patis, and Pate
Chocolate Cherry Vanilla Ice Cream Cake

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Anyone who hasn’t tried Haagen-Dazs’ dulce de leche ice cream will have a hard time guessing what flavor this is. Not quite caramel or butterscotch, this is one of those ice cream flavors that make people go, “Oh my gulay* this is so good. What flavor is this?”

Dulce de leche ice cream comes  in a low-key shade of light brown so it’s not the most exciting-looking frozen dessert, but one spoonful and finicky preferences won’t matter. This ice cream flavor is a certified crowd pleaser.

It’s also really easy to make because it uses an egg-free ice cream base. The pre-churn chilling does take a bit of time, but you’ll get the best flavor and consistency with an overnight rest in the fridge.

* Filipino version of OMG. Translates to “Oh my vegetable.” Doesn’t make sense to me either.

recipe adapted from Wayne Gisslen’s Professional Baking

Dulce de Leche Ice Cream

makes about 1 1/4 to 1 1/2 quarts of ice cream, depending on overrun

Ingredients:

2 1/4 cups whole milk (18.5 ounces / 525 grams)
1 1/4 cups dulce de leche (14 ounces / 396 grams)
1/2 cup heavy cream (4.6 ounces / 130 grams)
a splash of vanilla extract
a pinch of salt

Notes:

• If you’re making your own dulce de leche from sweetened condensed milk, this recipe uses exactly one 14-ounce / 396-gram can.
• Make dulce de leche from scratch, or by heating up sweetened condensed milk in its own can or in a bain-marie.

Special Equipment:

• an ice cream maker
  

Instructions:

1. In a heavy saucepan, heat the milk and dulce de leche just to a boil, stirring until the dulce de leche is dissolved.
2. Remove from the heat and add the heavy cream, vanilla extract, and salt.
3. Cool completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled, preferably overnight.
4. Churn, churn, churn.
5. Serve immediately for a soft-serve consistency or store in an airtight container and freeze.

Links Related to Dulce de Leche Ice Cream:

• A plated dessert using dulce de leche ice cream from No Special Effects
• Alternative dulce de leche ice cream recipes from Küchenlatein and Smitten Kitchen

This is a post from Apple Pie, Patis, and Pate
Dulce de Leche Ice Cream

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This isn’t merely your average custard-style ice cream base with the egg yolks omitted. It’s specifically balanced for green tea ice cream (and presumably other such dry ingredients) by the fine folks at the San Francisco Baking Institute. SFBI’s thousand-page tome of all things baked, sweet, and chocolaty is quickly becoming encrusted with flour and unidentified liquids from kitchen abuse.

I consider this recipe a light ice cream base at 75% whole milk and 25% heavy cream. It doesn’t exactly sound like diet food, so let me point out this fairly popular vanilla ice cream recipe as a reference point. The base for Alton Brown’s recipe is 75% half-and-half and 25% heavy cream. Plus 8 egg yolks.

If enjoying a few scoops of homemade ice cream entails thoughts of cholesterol, omelets, and a treadmill all at the same time, then I’d look somewhere else for a frozen dessert fix. I have actually tried that recipe and it’s absolutely delicious, but everyone knows it’s impossible to satiate an ice cream craving with two-teaspoon servings.

Tried, Tested, and True hosted by Equal Opportunity Kitchen

recipe adapted from the Green Tea Ice Cream formula in Michel Suas’ Advanced Bread and Pastry

Oolong Tea Ice Cream using an Egg-Free Base

makes approximately 2 pounds / 900 grams

4 3/4 cups whole milk
1 1/2 cups heavy cream
1 1/4 cups granulated sugar
1 cup nonfat powdered milk
10 grams stabilizer (optional)

a handful of oolong tea (1 to 2 cups loosely packed tea leaves)

Notes:

• The original recipe calls for glucose powder. Even if I knew where to get it, I probably wouldn’t use it, so I substituted granulated sugar instead. Sugar is twice as sweet as glucose powder so I added half as much by weight.
• The stabilizer improves the texture of the ice cream but don’t worry about it if you don’t have it. Examples of stabilizers include guar flour, carob flour, pectin, and gelatin.

Combine the milk, cream, and oolong tea leaves in a saucepan and bring to a boil over medium heat. Remove from the heat and let the tea leaves steep in the milk and cream mixture for a few minutes.

Strain the milk and cream mixture and discard the tea leaves. Add the sugar, nonfat powdered milk, and stabilizer. Heat over medium-low heat until barely simmering (185ºF). Cool the ice cream mixture to room temperature.

Refrigerate for at least four hours or overnight.

Stir the cold ice cream mix briefly before pouring into your actively churning ice cream machine. Churn until the desired consistency is reached. Pack the ice cream into the chilled container of your choice and freeze until firm.

This is a post from Apple Pie, Patis, and Pate
Egg-Free Ice Cream

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Belgian lambics rely on spontaneous fermentation from naturally occurring wild yeasts, giving this beer style its acidity and distinctive tartness. It doesn’t sound too different from the process that makes sourdough sour, does it? The particular style used in this sorbet recipe is fruit lambic — fresh whole fruits are added once the fermentation starts.

There’s a wide variety of fruit lambics available to use in this recipe:

• framboise (raspberry)
• kriek (cherry)
• pêche (peach)
• cassis (black currant)
• pomme (apple)

My favorite is easily the raspberry lambic. It also seems to be the most widely available.

There’s only one thing wrong with this sorbet recipe. Fresh raspberries and framboise lambic are perfectly fine on their own. I’m a firm believer in leaving well enough alone so I had a bit of trouble trying this recipe for the first time.

I couldn’t even keep the ingredients on hand long enough due to an uncontrollable habit of mindlessly popping raspberries in my mouth every few seconds. Before I realize it, there’s nothing left in the container but red streaks. A snifter or two of framboise lambic is also never a bad idea after dinner. It’s the ideal dessert beer.

The raspberries had to go directly from the bag into the blender just to make sure. Ah, the problems I face.

Now that I’ve tried it, I can wholeheartedly say that it is absolutely worth it.

Waiter, there’s something in my… berries hosted by Cook Sister!

recipe adapted from Food & Wine Magazine

Raspberry Lambic Sorbet

makes 1 1/4 quarts

1/2 cup sugar
1/4 cup honey
1/4 cup water
3 cups (about 18 ounces) raspberries
1 cup framboise lambic

Notes:

• I’ve never stocked light corn syrup in my pantry so I used honey as a substitute.
• I used Lindemans framboise lambic. The raspberry aroma upon popping the cork is intense. Yeah, this beer is corked, which means that the Alström Brothers will punch you in the face if you drink it straight from the bottle. Or put it in a dainty sorbet. Respect beer.
• There’s a lot of room for experimentation as far as fruit and lambic flavor combinations. The original recipe uses sour cherries and kriek lambic but the fresh and fermented version don’t have to come from the same fruit. Any ideas?

Heat the sugar, honey, and water in a small saucepan just until the sugar is completely dissolved. Cool the syrup completely.

Puree the raspberries (or your choice of fruit) in the blender until smooth. Mix in the syrup and the lambic.

Pour the sorbet base slowly into your actively churning ice cream maker. After about 30 minutes, it should look a little something like this:

Can you wait another four hours?

Pack the sorbet into the chilled container of your choice and freeze until firm, about four hours.

Please take it away from me before I inhale it.

This is a post from Apple Pie, Patis, and Pate
Lambic Sorbet

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