Ice cream...pure luxurious pleasure. Any time of year works for me, but in summer time, the ice cream freezer takes a more frequent position on the kitchen counter, inspiration running about as high as outdoor temperatures. Bumper crops of strawberries, blueberries and peaches offer perfect excuses to churn frozen concoctions into sandwiches, cake and cones, don't you think?
And so, amidst the height of all the summer fun, I've been happily cranking all sorts of mixes, from traditional creamy vanilla, to cashew or coconut oil based for the dairy free peeps. It has been a luscious summer so far!!!
While possible combinations are endless, excellent results depend on an understanding of how to balance fat content and the right amount and type of sugars. Most of the ice cream bases I use are uncooked, because I prefer that clean pure melt on the tongue instead of the gelatinous quality of bases that have been thickened with egg yolks or starches. Now don't get me wrong, I do love a custard style ice cream, but...I love the truer melt that comes from a raw base even more.
So, get your 20% off store coupon and go get one of those electric ice cream freezers with the canister that you have to freezer over night, and get in on the most yummy fun you'll ever have in the kitchen! If you can't swing the $60-$70, then pour the mix into a loaf pan and give it a stir it a couple of times on the way to completely frozen; this should yield good results, although it will lack the added bit of air and unctuous creaminess we so love about ice cream.
All through August, I will be blessing you with several fantastic recipes for frozen fun, starting with Cheesecake Ice Cream with Crushed Strawberry Sauce. This is probably one of my very favorites, for it's creamy tanginess that so beautifully speaks cheesecake to the soul. And it's so easy because it all starts in your blender, then goes straight into the freezer, just that fast! Since graham cracker crust is so fundamental to cheesecake, here, I crush graham crackers and layer it into the ice cream as it is removed from the freezer canister. You may prefer to omit the graham crackers and serve the ice cream plain with graham crackers on the side. Or better yet, be the Martha Stewart in town and go the extra mile by making your own crisp graham cookies! ( I will be posting my recipe for Strawberry Cheesecake Ice Cream Sandwiches, which includes home made graham cracker cookies, soon! Stay tuned!)
And now, if you're on a diet, you may want to turn your head...
While possible combinations are endless, excellent results depend on an understanding of how to balance fat content and the right amount and type of sugars. Most of the ice cream bases I use are uncooked, because I prefer that clean pure melt on the tongue instead of the gelatinous quality of bases that have been thickened with egg yolks or starches. Now don't get me wrong, I do love a custard style ice cream, but...I love the truer melt that comes from a raw base even more.
So, get your 20% off store coupon and go get one of those electric ice cream freezers with the canister that you have to freezer over night, and get in on the most yummy fun you'll ever have in the kitchen! If you can't swing the $60-$70, then pour the mix into a loaf pan and give it a stir it a couple of times on the way to completely frozen; this should yield good results, although it will lack the added bit of air and unctuous creaminess we so love about ice cream.
All through August, I will be blessing you with several fantastic recipes for frozen fun, starting with Cheesecake Ice Cream with Crushed Strawberry Sauce. This is probably one of my very favorites, for it's creamy tanginess that so beautifully speaks cheesecake to the soul. And it's so easy because it all starts in your blender, then goes straight into the freezer, just that fast! Since graham cracker crust is so fundamental to cheesecake, here, I crush graham crackers and layer it into the ice cream as it is removed from the freezer canister. You may prefer to omit the graham crackers and serve the ice cream plain with graham crackers on the side. Or better yet, be the Martha Stewart in town and go the extra mile by making your own crisp graham cookies! ( I will be posting my recipe for Strawberry Cheesecake Ice Cream Sandwiches, which includes home made graham cracker cookies, soon! Stay tuned!)
And now, if you're on a diet, you may want to turn your head...
Cheesecake Ice Cream with Crushed Strawberry Sauce
Ice cream base ingredients:
8 oz cream cheese
1 cup sour cream
1 cup 1/2 & 1/2
pinch of salt
3 Tb lemon juice
1 tsp vanilla
1/2 cup sugar
1/4 cup liquid sugar, like agave, Lyle's Golden Syrup, corn syrup or honey (this keeps ice crystals from forming)
*Optional: 1/2 cup graham crackers, coarse crushed and put through a strainer to remove the cracker "dust".
Crushed Strawberry Sauce ingredients:
1 Qt fresh strawberries, washed, hulled and sliced
1/4-1/3 cup sugar, depending on how sweet you like it
A splash of lemon juice
For ice cream base, put first 8 ingredients into the blender and give it a really good whirl. Scrape down the sides and whirl again until it becomes a gorgeous homogenous blend of an ice cream base. Refrigerate for an hour or two, just to get it really cold again, which assists the freezing process.
Pour the base into your freezer container and churn; it should take about 20-30 minutes. While it's churning, place graham crackers (if adding) and final ice cream storage container into the freezer. This will keep the last step from melting down your beautiful soft ice cream too much.
When the ice cream is ready, layer it with the crushed graham crackers in your storage container.
While giving your ice cream the final ripening freeze, make the sauce by combining strawberries, lemon juice and sugar in bowl, crush with a potato masher and set aside in refrigerator. Using a potato masher brings out the juice and makes a lovely chunky strawberry sauce.
And now, the moment of truth....scoop it out and bring on the sauce...this is a dessert worthy of your favorite guests and finest summer soiree!
Ice cream base ingredients:
8 oz cream cheese
1 cup sour cream
1 cup 1/2 & 1/2
pinch of salt
3 Tb lemon juice
1 tsp vanilla
1/2 cup sugar
1/4 cup liquid sugar, like agave, Lyle's Golden Syrup, corn syrup or honey (this keeps ice crystals from forming)
*Optional: 1/2 cup graham crackers, coarse crushed and put through a strainer to remove the cracker "dust".
Crushed Strawberry Sauce ingredients:
1 Qt fresh strawberries, washed, hulled and sliced
1/4-1/3 cup sugar, depending on how sweet you like it
A splash of lemon juice
For ice cream base, put first 8 ingredients into the blender and give it a really good whirl. Scrape down the sides and whirl again until it becomes a gorgeous homogenous blend of an ice cream base. Refrigerate for an hour or two, just to get it really cold again, which assists the freezing process.
Pour the base into your freezer container and churn; it should take about 20-30 minutes. While it's churning, place graham crackers (if adding) and final ice cream storage container into the freezer. This will keep the last step from melting down your beautiful soft ice cream too much.
When the ice cream is ready, layer it with the crushed graham crackers in your storage container.
While giving your ice cream the final ripening freeze, make the sauce by combining strawberries, lemon juice and sugar in bowl, crush with a potato masher and set aside in refrigerator. Using a potato masher brings out the juice and makes a lovely chunky strawberry sauce.
And now, the moment of truth....scoop it out and bring on the sauce...this is a dessert worthy of your favorite guests and finest summer soiree!
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