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.
Ice Cream
INGREDIENTS
1 14 oz can sweetened condensed milk chilled overnight
1 5oz can evaporated milk chilled overnight
2 cups half and half chilled overnight
2 tbs sugar
1/2 package of cheesecake pudding mix from prepackaged kit. – about 3.5 oz
1 graham cracker crust pie shell
METHOD
- Combine all chilled ingredients, sugar and pudding mix 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.
Strawberry Swirl
INGREDIENTS
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
METHOD
- 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
ASSEMBLY
- 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. Oh 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!
I look forward to trying this again!
Until next time, Eat Well and Keep Digging!
You Might Also Like
July 6, 2011
>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 🙂
July 6, 2011
>Granny – 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!
July 6, 2011
>Somewhere 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 🙂
I'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.
July 6, 2011
>Not a bad problem to have!
July 7, 2011
>That 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!
July 7, 2011
>Mark, 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.