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.
For the Strawberries:
1 pound fresh strawberries, trimmed and quartered
1/2 cup granulated sugar
- Mash the strawberries with the sugar to the desired level of chunkiness.
- 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:
- Prepare a double boiler.
- 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.
- Heat over a double boiler while stirring constantly, just until the mixture thickens enough to coat the back of a spoon.
- 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.
- Cool the custard completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled.
- 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.
- Slowly add the chilled ice cream base and mix until smooth.
- Churn, churn, churn.
- 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.
- Serve immediately for a soft-serve consistency or store in an airtight container and freeze.
For the Graham Cracker Crust:
|graham cracker crumbs||8||227|
|granulated sugar||1/4 cup||2||57|
|unsalted butter, melted||4 tbsp||2||57|
- 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:
- Preheat the oven to 350ºF / 175ºC. Prepare a sheet pan lined with a silicone mat or parchment paper.
- Mix together the graham cracker crumbs and the sugar. Add the melted butter and continue mixing until well-blended and thoroughly moistened.
- 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).
- Bake at 350ºF / 175ºC for about 8 minutes.
- Let the graham cracker crust cool completely before removing from the sheet pan.
Ready to go. Where’s the ice cream?
Place a graham cracker crust on a small plate. Set a generous scoop of strawberry cheesecake ice cream on the crust and enjoy.