A holiday during the summer is a good excuse for a treat like ice cream. Inspired by John over at The Bartolini Kitchens, I decided to try my hand at this frozen delight over this past holiday weekend.
I've adapted the ice cream recipe from a no-cook recipe over at MyRecipes.com.
Ingredients:
Ice cream
1 14 oz can sweetened condensed milk chilled overnight
1 5oz can evaporated milk chilled overnight
2 tbs sugar
2 cups half and half
1/2 package of cheesecake pudding mix from prepackaged kit. - about 3.5 oz
1 graham cracker crust pie shell
For the Strawberry swirl:
1 1/4 cups fresh strawberries rough chopped
1/2 cup sugar
1 tbs cornstarch
1/2 cup water
1 tbs lemon juice
pinch of salt
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Start with the swirl. This technique is straight from John.
In a small saucepan, combine sugar, salt, and cornstarch.
Gradually stir in water until smooth. Stir in strawberries and lemon juice.
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Bring to a boil.
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Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
Cover and refrigerate until chilled.
Puree before use.
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Remove container with frozen ice cream and place in freezer for 15 minutes (next time I'll let it go 30 minutes). While ice cream rests, crumble the crust to the size/ consistency you want.
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In an appropriate container, layer ice cream, graham cracker chunks and strawberry puree, repeat as many times as you have ingredients.
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Stir a few times, enough to swirl but not so much that it is an even homogenized consistency. Easier said than done, it probably would have helped if the ice cream were a little firmer. It was still pretty soupy. Ah well, I am sure it'll taste fine.
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Cover and freeze for 1.5 hours or more. I checked it before bed, delicious but not quite there. But later, after a day in the freezer, it's a work of art! The crust somehow remains dry and crispy, the cream tastes of cheesecake and the strawberries - while not a swirl, are bright and fresh! And it's amazing what a sheet of black paper can do!
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I look forward to trying this again!
Until next time, Eat Well and Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener
I've adapted the ice cream recipe from a no-cook recipe over at MyRecipes.com.
Ingredients:
Ice cream
1 14 oz can sweetened condensed milk chilled overnight
1 5oz can evaporated milk chilled overnight
2 tbs sugar
2 cups half and half
1/2 package of cheesecake pudding mix from prepackaged kit. - about 3.5 oz
1 graham cracker crust pie shell
For the Strawberry swirl:
1 1/4 cups fresh strawberries rough chopped
1/2 cup sugar
1 tbs cornstarch
1/2 cup water
1 tbs lemon juice
pinch of salt
Start with the swirl. This technique is straight from John.
In a small saucepan, combine sugar, salt, and cornstarch.
Gradually stir in water until smooth. Stir in strawberries and lemon juice.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
Cover and refrigerate until chilled.
Puree before use.
For the ice cream combine all chilled ingredients in a bowl before pouring into the freezer container of 1 quart electric ice cream maker and freeze according to the manufacturer's instructions. (You're on your own on this one.)
Remove container with frozen ice cream and place in freezer for 15 minutes (next time I'll let it go 30 minutes). While ice cream rests, crumble the crust to the size/ consistency you want.
In an appropriate container, layer ice cream, graham cracker chunks and strawberry puree, repeat as many times as you have ingredients.
Stir a few times, enough to swirl but not so much that it is an even homogenized consistency. Easier said than done, it probably would have helped if the ice cream were a little firmer. It was still pretty soupy. Ah well, I am sure it'll taste fine.
Cover and freeze for 1.5 hours or more. I checked it before bed, delicious but not quite there. But later, after a day in the freezer, it's a work of art! The crust somehow remains dry and crispy, the cream tastes of cheesecake and the strawberries - while not a swirl, are bright and fresh! And it's amazing what a sheet of black paper can do!
I look forward to trying this again!
Until next time, Eat Well and Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener
That's just cruel. If I had the ingredients (and an ice cream freezer) I'd be on it like flies on honey. Oh well, I'll save the recipe for the day I buy that ice cream freezer....I think that should be sooner than later :-)
ReplyDeleteGranny - I presented this to the DW (she gets most of the photo shoot plates and I eat off the "plain dishes") and she looked at me as said "What is this for?"! I will probably upgrade my ice cream maker, this one is a little cheapy that struggled with this recipe. But the results were great!
ReplyDeleteSomewhere I have an old ice cream maker, one that takes rock salt and ice. I hid it years ago, it was such a pain. I could probably find it if I cleaned out the garage :-)
ReplyDeleteI'd like one that just requires freezing the container, but then I look at my freezer that's so full I can't hardly shut the lid. I'd say I have a problem.
Not a bad problem to have!
ReplyDeleteThat black paper trick is one I must copy. Your last photo is a true work of art. The sort of thing you see in professional cookery books!
ReplyDeleteMark, it is so simple but the results are stunning! Be sure to check out the garden harvest pics that will go up today. I have no doubt your efforts will be superb.
ReplyDelete