Strawberry Cheesecake Ice Cream

Source: Smells Like Home

Strawberry Cheesecake Ice Cream

Cheesecake Ice Cream
source: David Lebovitz, The Perfect Scoop, page 62
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8 ounces cream cheese
1 lemon, preferably unsprayed
1 cup sour cream
1/2 cup half-and-half
2/3 cup sugar
pinch of salt
Strawberry Sauce (Swirl) (recipe follows)

Cut the cream cheese into small pieces and add to a blender/food processor. Zest the lemon into the food processor, and then add the sour cream, half-and-half, sugar and salt. Puree until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker. Before transferring the frozen mixture to the freezer, place one half of the mixture in your ice cream container. Dollop 3-4 tablespoons onto the mixture and swirl around with a sharp knife. Spoon remaining ice cream mixture into the container and repeat the swirling process. Freeze ice cream to your desired hardness level.

Strawberry Sauce (Swirl)
source: adapted from David Lebovitz, The Perfect Scoop, page 182

2 cups strawberries, fresh or frozen
1/4 cup sugar
1 1/2 tsp cornstarch
1 tbsp cold water
1 tbsp freshly squeezed lemon juice

In a medium, nonreactive saucepan, heat the strawberries and sugar until the strawberries begin to release their juices and start to breakdown. Mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the strawberries.

Bring to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from heat and pour mixture into a small bowl. Chill thoroughly before swirling into ice cream mixture.