It’s been a long winter having to endure strawberries with the texture of cucumbers and tasting like…. well come to think of it not tasting like anything at all!
They’re here! The first of Ontario strawberries are finally making their appearance.
In anticipation, I had lined up some new recipes to try out and make the best of the season. Making Strawberry ice cream was first on my mind but I quickly discovered the difficulty in choosing a recipe among the many existing.
This recipe is the one I finally chose for it’s simplicity but I confess the word cheesecake stopped me from looking any further.
Some ice cream recipes can be a little complicated and best left for those times you have the time and inclination but some on the other hand can be made with ease and give most delicious results.
This is one of those recipes, easy to make, unbelievably creamy and bursting with the flavour of ripe, seasonal strawberries!
Strawberry Cheesecake Ice Cream
8 ounces cream cheese (softened)
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
3/4 cup fresh pureed strawberries
1 cup half and half (10% cream)
- Place ice cream freezer bowl in freezer the night before.
- Beat together cream cheese and sugar until well blended and creamy.
- Beat in lemon juice and vanilla.
- Add pureed strawberries beating until well mixed.
- Beat in the half and half.
- Cover and refrigerate for at least 1 hour or until very cold.
- Add to ice cream maker and process until ice cream mixture freezes and becomes thick and creamy. (Time will depend on ice cream maker brand.)
- Serve at once or place into a container which has been previously placed in the freezer.
- Store for a few hours for firmer consistency.
Notes, Tips and Suggestions
- Recipe can also be made from frozen sweetened strawberries, same 3/4 cup amount but omit sugar.
- Ice cream can be served right after churning but will have a soft serve consistency or placed in the freezer to firm. (Just don’t tell anyone it’s in the freezer or it won’t be there for long!)