In case you haven’t caught on yet, its “Ice Cream Week” here at Faith, Hope, Love, & Luck. That also means that it’s “Gain 10 Pounds Week” as well. At least here at The Delawder Matthews we’re having a lot of fun becoming Fatty Fatty 2X4’s. I’m also loving all of the ice cream containers I purchased to hold the mass amount of frozen creamy fat that I’ve been churning up, so that it doesn’t become ruined with ice crystals, or the smell of other forgotten frozen delicacies that are hiding in the rear of my freezer. (Yes, there are a few scary things back there that even I’m not sure what they are!) I’ll be sharing some of my favorite ice cream paraphernalia with you tomorrow, just in case you’re interested in feeding your own frozen dessert addiction.
This ice cream was my personal favorite out of the three that I recently made. Its only downfall was that the frozen strawberry chunks had a weird texture, due to their water content. Next time around, I think I’ll just throw them into the blender with everything else. I promise you’ll love the simplicity of this recipe, just as much as the taste. The hint of lemon, and the tang of cream cheese really make this dessert divine. So much so that I refused to eat free ice cream at work yesterday, because I didn’t want to waste my calories on plain old store-purchased ice cream. This Fatty Fatty 2X4 has standards after all!
- 1 (8-oz.) Package Cream Cheese, Room Temperature
- 1 1/2 Cups Heavy Whipping Cream
- 1/2 Cup Whole Milk
- 1 Tablespoon Vanilla Bean Paste
- 1 Teaspoon Lemon Juice
- 1/4 Teaspoon Kosher Salt
- 1 Cup Fresh Strawberries, Finely Diced
- 1/2 Cup Strawberry-Rhubarb Preserves
- Zest of 1 Lemon
- Place the cream cheese, cream, milk, vanilla, lemon juice, and salt in a blender; puree until smooth.
- Pour the mixture into an airtight container and chill for at least 4 hours.
- Empty the ice cream mixture into an electric ice cream maker and process for 20 to 25 minutes.
- While the ice cream in churning, place the strawberries, preserves, and zest into a bowl and mash them together for 1 minute.
- Add the strawberry mixture to the churning ice cream for the last 5 minutes.
- Place the ice cream into an airtight freezer container, and then freeze for at least 4 hours before serving.
- You may substitute plain strawberry preserves or jam in place of strawberry-rhubarb if you prefer.
- Feel like being lazy? Place all of the ingredients into a blender, then chill well before blending. You won’t have any large strawberry bits in your ice cream, but you will have saved yourself a little bit of time.
- If you don’t have Vanilla Bean Paste, replace it with Pure Vanilla Extract.
- Fold crumbled shortbread cookies into the ice cream before freezing.
- Drizzle 1/4-cup of melted chocolate into the ice cream, during the last 2 minutes of churning.
- Top with additional fresh strawberries.
ORIGINALLY POSTED 07/22/2014
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