Strawberry Cheesecake Ice Cream

I purchased an Ice-Cream maker in Aldi last year in one of those many “everyone on twitter is talking about them, I must need one” moments (and believe me, there are loads of those moments!) Of course as soon as I got it home, came the mammoth task of finding a little space in the already overcrowded kitchen to hide this essential piece of kit and pretend that it’s not new, I’ve had it all along… Not to mention trying to persuade himself that I was going to make loads of ice cream that will be far superior to anything we can buy in the shops etc, etc and it will be worth every cent I paid for it once he actually noticed that I had bought a new gadget (he notices everything!)

I made ice-cream exactly three times last year then forgot all about it.

Mainly because I almost immediately mislaid the instructions (I do this a lot) and had no idea how long I was supposed to leave the machine running (I still don’t if truth be told) The first ice-cream recipe I tried was this Strawberry Cheesecake flavour from Easy Food magazine (July 2010 issue) and those without that wonderful invention that is an ice-cream maker will be delighted to hear that it’s not strictly necessary. It tastes absolutely gorgeous, as child #1 told me “It tastes just like cheesecake, only better.”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What you need:

175ml full fat milk

200g caster sugar

125g cream cheese

1/2tsp vanilla extract

1 egg

juice of half a lemon

350ml double cream

50g digestive biscuits, crumbled

2 punnets of strawberries chopped

Method:

Heat the milk in a pan, and while it’s getting warm, beat together the sugar and cream cheese, vanilla and egg in a bowl.

Still whisking, pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and cook until it resembles custard. Keep the heat low and stir it constantly, and if you think it looks like it might curdle, pop the pan into a sink half filled with cold water and whisk vigorously.

It shouldn’t take more than 10 minutes for the custard to cook.

When it has thickened, take it off the heat, pour into a bowl and let it cool, at which time add the lemon juice and then the double cream, lightly whipped.

Freeze in an ice-cream maker or place into a covered container, stick it in the freezer and take it out every hour for 3 hours as it freezes and give it a good whisking, folding in the crushed digestives and strawberries before the ice cream is set solid.

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