cheesecake ice-cream

i was quite confuse with the weather lately. haha. there were some weeks ago where rain always come in the afternoon, pretty hard rain. but these couple weeks, the sun has been terribly scorching. maybe we are in the middle of monsoon (again), ah anyway who cares about the weather, it just makes me realize 'when was the last time i make ice-cream?'. everybody loves ice-cream in a hot sunny day, including me and my ice-cream machine. it has been neglected for months, i didn't even realize how much i miss him until yesterday..

i had some leftover strawberries in my fridge, of course from the strawberry friands which i posted last week. i didn't have any idea what to make with it again, i had no particular strawberry desire either that time. then i looked at my recipes bookshelf, i saw David Lebovitz's Perfect Scoop, then again realize i haven't tried any of the recipes in the book, so silly. i thought, i wouldn't go with just plain strawberry ice-cream, i've made it before! so my mind quickly decided strawberry cheesecake ice-cream will be perfect. actually, the main idea is to play with texture in the ice-cream. i wanted to add some chunks of cream cheese in my silky smooth ice-cream, just like i usually had my strawberry cheesecake ice-cream in gelato shop; not forgetting, some tangy slices of cooked strawberries in it as well. however, things didn't go as well as what i've planned, i didn't have enough cream cheese left to be chunked. so i just ended with some sliced strawberries there.

in case you wonder how to eat it differently, i have some tips for you. as what the name says, it's cheesecake ice-cream, i serve it like a cheesecake should be: graham crackers for the base, filling, completed with topping. so.. put 1 piece of any biscuits on your plate, scoop some ice cream over the biscuits, and drizzle a generous amount of jam or any topping you like on it, mine use blueberry jam. another thing i regret is i forgot to put mint leaves on top of my presentation! it makes me feel like missing something whenever i saw all this ice-cream photos, my bad. but anyway, for now let us enjoy this ice-cream altogether..

Cheesecake Ice-Cream
from The Perfect Scoop by David Lebovitz

230 gr cream cheese
1 lemon, preferably unsprayed
240 gr sour cream
125 ml half-and-half
230 gr sugar
pinch of salt

directions:

1. cut the cream cheese into small pieces. zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half-and-half, sugar, and salt, and puree until smooth.
2. chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker according to the manufacturer's instructions.

what happened in my kitchen?

• substituted half-and-half with mixture of milk and heavy cream, 1 part milk : 1 part heavy cream. so for this recipe, as it stated 125 ml of half-and-half, combine about 62.5 ml milk with 62.5 ml cream. to make it easier, 60 ml milk with 65 ml cream.

that's all for today's post reader..

hope you find this enjoyable for your summer day! 

thanks for reading and have a nice day.. :D