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Roasted Strawberry Cheesecake Ice Cream

 

ice cream

We had friends coming into town who have a son with an egg allergy, so I researched breakfast and dessert options that could support the sensitivity and found this gem on http://www.bakedbyrachel.com. She also had several delicious breakfast recipes; egg-free pancakes and blueberry muffins were both hits at our house. This one takes several hours overall, but is well worth the time spent.

Roasted Strawberry Cheesecake Ice Cream

1 c whole milk

1 c heavy cream

8 oz cream cheese, softened

1/4 t salt

1/2 t vanilla

11/4 c sugar, divided

2 c strawberries

1/3 c crushed graham crackers

Blend milk, cream, cream cheese, salt, vanilla and 3/4 c sugar until smooth. Transfer into a clean container and refrigerate 8 hours.

Meanwhile, preheat oven to 425 degrees. Hull and slice strawberries, tossing them with the remaining 1/2 c sugar. Place on baking sheet with parchment paper and roast for 15 minutes. Transfer to a clean bowl and refrigerate.

Churn the dairy liquid in an ice cream maker according to manufacturers instructions. Add the strawberries and graham crackers during the last five minutes of churning, a little bit at a time. Alternate layers of ice cream and graham crackers in a freezer safe container and freeze till firm.

roasted

 

Mocha Mud Pie

IMG_2328 (2)It was summer of 1990 and my parents and I went out to TGIFriday’s for dessert. This was kind of a big deal in my world, as a family we didn’t go out much, and we certainly didn’t have dessert! I chose the Mocha Mud Pie and was in love, so much so that I had to read all the ingredients and try to make it at home. Not difficult at all, given that it had about five ingredients, but this was my first experiment in deconstructing a recipe, and it’s still a favorite in the heat of the summer.

Mocha Mud Pie

1 package of Oreo cookies

1/2 stick butter

1 quart coffee ice cream (Breyer’s)

1 quart chocolate ice cream (Breyer’s)

1 jar Hot Fudge topping

Slivered almonds for garnish

Set the ice creams on the counter to thaw while making the base layer. Annihilate the cookies in a food processor until you have crumbs. In a bowl, combine the cookie crumbs with melted butter until wet. Set aside 1/3 c of the mixture for later. Spread the cookies in a 13×9 pan to make the base layer. Scoop out the coffee ice cream and spread it over the cookie layer, using the entire quart. Do the same with the chocolate ice cream, spreading it over the coffee layer. Freeze for 1 hour. Pour the remaining cookie crumbs over the top and freeze until ready to serve. Cut into 3×3 inch squares and top with hot fudge and almonds.

 

 

 

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