Lifestyle & Food : Cool down with some ice cream
The temperature is rising everywhere, and everyone is getting hotter and hotter. Water, fans and air conditioners are trying their best to cool down the masses, but it seems some help is needed. That's where we come in. This week, we will be sharing the recipe for Chef Cunny's strawberry cheesecake ice cream. Not only is it delicious, it is sure to cool down temperatures.
Chef Cunny's strawberry cheesecake ice cream
1 16oz package fresh strawberries, hulled
2/3 cup sugar
2 tsp vanilla
Juice from 1/2 lemon
1pt heavy whipping cream
1 can (14oz) sweetened condensed milk
4oz cream cheese, room temperature
1/2 cup crushed graham cracker
1. For the strawberry sauce, combine strawberries, sugar, vanilla and lemon juice in a medium saucepan. Cook over medium heat until sugar dissolves and the strawberries soften — six to eight minutes.
2. You may need to break the strawberries down a bit with a fork or a potato masher.
3. Transfer sauce to a bowl and refrigerate until cool.
4. For the ice cream, using a hand-held mixer, begin by whipping the cream cheese until smooth. Add the sweetened condensed milk and continue beating until smooth. In a separate bowl, using the hand mixer with whisk attachments, whip the heavy whipping cream until stiff peaks form.
5. Fold whipped cream ever so gently into the cream cheese mixture. Pour half the whipped cream mixture into a 9x5 inch loaf pan. Drizzle with strawberry sauce and 1/4 crushed graham crackers, and using a butter knife, swirl.
6. Pour remaining whipped cream mixture on top. Drizzle with remaining strawberry sauce and graham cracker. Swirl again.
Freeze for four to eight hours or overnight.