Strawberry Swirl Cheesecake Ice Cream
Yield: (6) 1/2 cup servings
8 ounces cream cheese
1 cup sour cream
zest of 1 large lemon, about 1 tablespoon
1/4 cup heavy cream
1/4 cup milk
2/3 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon fine sea salt
Strawberry Puree Ingredients:
12 large frozen* or fresh strawberries, about 2 cups of berries
1/4 cup sugar
*if you are using frozen berries, allow them to thaw at room temperature for about half an hour before mashing them.
Mash
the strawberries in a medium size saucepan. Add the sugar and bring to a
boil. Reduce the heat to simmer and while stirring constantly, cook 5
minutes. Remove from the heat, let cool and then chill in the freezer
while the ice cream is churning.
Combine all ice cream
ingredients in blender and puree until smooth. Pour into ice cream
machine and freeze according to manufacturer's instructions. When the
ice cream is almost finished churning, remove the cold strawberry puree
from the freezer and stir well. Add 1/2 a cup puree to the ice cream in
the machine.
When the ice cream has finished churning,
transfer to a freezer safe container. Drizzle with the remaining
strawberry puree; I reserved 1/4 cup of the puree for topping. Use a
knife to swirl the berries through the ice cream. Chill in the freezer
for a couple hours before serving. Enjoy!
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