Saturday, April 17, 2010
STRAWBERRY CHEESECAKE ICE CREAM
It's the weekend which means there are usually items in my fridge that are about to pass their expiry date if not used quickly. This week my large carton of half and half is on the chopping block. For those who aren't familiar with half and half - it is a popular dairy product that is equal parts milk and cream. The fat content is usually around 10.5 - 18% . I use it with my coffee and it is also used with strawberries and breakfast cereals.
I found an ice cream recipe that sounded delicious and since the kids have been begging to use the ice cream maker it was the one chosen. But I have to admit it did not freeze! I have no idea why - maybe my ice cream thingy wasn't cold enough. I told the kids it was strawberry "soup" instead - they loved it!!!
But I needed to prove to myself that I could produce a frozen ice cream! So I tried again - I altered the recipe even more by adding caramel, lemon zest (the zest adds a bright, summer flavour) and real vanilla to my version for a decadent cheesecake ice cream. And since we used half and half instead of full fat heavy cream, I don't even feel too guilty about having a second scoop!
STRAWBERRY CARAMEL CHEESECAKE ICE CREAM