Hi, can I speak to Spring? Hello, Spring!?! SPRING!!! Please baby girl, pick up, we need you! 45 degrees in the middle of May? Come on, already!
(There was some talk about global warming – is that why we have to deal with Spring’s bipolar issues? Just wondering.)
Well whether the weather (say that again? whether the weather ) decides to behave as it should, or not, I am still going forward with my scheduled summery recipe. Besides, ice cream is always in season.
By now I really thought that this weather would be screaming for ice cream. I thought that Ana and I would be in the backyard playing in her kiddie pool, sipping on some drinks, watering the garden, and eating ice cream on the patio. My ice cream in a bowl, and hers in a cone. Not happening, yet.
The recipe for this cheesecake ice cream comes from David Lebovitz’s book, The Perfect Scoop. I was just looking for a creamy ice cream that didn’t include for me to sit above the stove and cook up a custard – asking for too much? I don’t think so. I almost always skip the ice cream and make frozen yogurt, but this recipe was too good for me to pass up because you can’t talk about rich and creamy ice cream until you try this scoop of deliciousness!
And just for kicks and giggles, I added some strawberries.
Strawberry Cheesecake Ice Cream
You will need:
- 8 ounces (1 package) cream cheese
- 1 lemon, zested
- 1 cup sour cream
- 1/2 cup of half-and-half (I used heavy whipping cream)
- 2/3 cup of sugar
- pinch of salt
- 1/2 cup of chopped strawberries (if you like more berries, add another 1/2 cup)
- Cut the cream cheese into pieces.
- Put all ingredients, excluding the strawberries, into a food processor or blender.
- Mix until smooth.
- Put the mixture into the refrigerator to chill for about 2 hours.
- Pour the mixture into your ice cream maker and freeze it according to the manufacturer’s instructions.
- 3 minutes before the ice cream is done, pour the chopped strawberries into the mixture through the ingredient spout on the ice cream maker.