Strawberry Cheesecake Ice Cream

First of all, Happy Father’s Day to all the dads out there, and especially to mine! Like most Dads, ours reigned over the meat grilling, and did a fine job with the handling of meat and fire. Dad taught us a lot of things – like how to mow the lawn and clean the pool – skills that I don’t use much in my urban life…But now that I’m an adult, I really appreciate how he always put family first. His job was a means to allow him time to spend with the family, and it was important to him to be home around 5:30 every evening. His job was over an hour away from home, so this meant getting up early so that he could be home at a reasonable hour. And I find that I’ve set up my career the same way – I’m usually at my desk at 7a.m., and try to leave the office at 4pm, so that I’m home around 5p.m. (I also seem to have acquired the hour-long commute, too – but at least I do it on bike or train). So thanks for being home with us every evening, Dad, and attending all of our basketball games, track meets, concerts, plays and always being proud of us. We will definitely be commemorating the day with some grilled lamburgers a bit later on.

And now, to the ice cream…The June strawberry fest continues unabated this week in our home, though I think I’m glad that I bought my flat of strawberries last week – all the rain this week has waterlogged the berries, and while they’re still excellent, they were more excellent last week. Glad my freezer is already well-stocked.

Anyway, with a few more quarts of berries in the fridge, it was definitely time to whip up some ice cream. Do not make this ice cream with store-bought strawberries. And if I’m being straight with you, dear readers, I’d also tell you to *never* buy strawberries in a grocery store. California grows crap strawberries, and the ones shipped cross country are nothing like the luscious, sweet as candy berries that are grown locally by Midwest farmers. So get your behind out of bed on the weekends and hit the farmer’s market in June if you want REAL berries.

This ice cream is awesome. I know I say that a lot, and maybe my standards are low, as I rarely make a batch of ice cream that isn’t worthy of illicit spoonfuls stolen from the container late at night or early in the morning. This ice cream is light, and tastes of beautiful fresh berries, with a cheesecakey finish, thanks to the addition of goat cheese. You might think goat cheese an odd addition to ice cream, but it really did bring in the cheesecake flavor, with less than half the calories and fat. Give this one a turn in your ice cream maker while the berries are still good!

Strawberry ice cream with goat cheese
makes a bit more than a quart

1 quart strawberries, washed, stems removed and sliced
3/4 cup sugar
1 13oz can coconut milk
3/4 cup half & half
pinch of salt
3 egg yolks
4oz fresh goat cheese
2 T vodka

  1. Separate the egg yolks from the whites. Set aside the yolks in a bowl, and save the whites for later use.
  2. Place cleaned and sliced strawberries in a bowl with the sugar and vodka and let it sit for an hour, stirring every now and again.
  3. After an hour has passed, heat the coconut milk and half & half in a small saucepan gently. When the milks are warm, but not yet hot, whisk the yolks in their bowl, and then sloooowly pour in the milk, whisking constantly. The goal is to keep the eggs from scrambling. When the milk and yolks have been combined, pour the mixture back into your saucepan, and gently heat while stirring constantly with a rubber spatula, making sure you scrape the edges and bottoms.
  4. Heat the custard until it gets steamy and thickens so that it will coat the back of a spoon. It will be about 170 degrees when the custard is done.
  5. Crumble the goat cheese into a large bowl, and then place a fine mesh sieve over the bowl. Pour the custard through the sieve and into the bowl, and stir to melt the goat cheese, making a smooth mixture. Set the custard aside for a few moments to cool.
  6. When the custard has cooled off quite a bit, pour it into a blender along with the strawberries and their juices. Puree in the blender, then chill thoroughly before turning in your ice cream maker.

One thought on “Strawberry Cheesecake Ice Cream

  1. Pingback: Adopt a Gluten Free Blogger – The Whole Kitchen « Beyond Rice and Tofu

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s