Strawberry Cheesecake Biscoff Ice Cream
Ingredients
·
1 quart fresh
strawberries, hulled and quartered
·
2 ¼ cup granulated
sugar, divided
·
½ tablespoon balsamic
vinegar
·
8 ounces cream
cheese, at room temperature
·
1 ½ cups whole
milk
·
1 cup heavy
cream
·
2 teaspoons fresh
lemon juice
·
4 tablespoons light
corn syrup
·
½ teaspoon fine
sea salt
·
3 teaspoons vanilla
extract (real)
·
½ package Biscoff
cookies, chopped or lightly pounded with meat mallet (about 12-20,
depending on your preference)
Directions
1. Freeze metal container to make ice cream.
2. Preheat the oven to 300°F. Line a large rimmed
baking sheet with parchment paper or a silicone baking mat.
3. Toss the strawberries with 1/4 cup sugar and
the balsamic vinegar. Spread strawberries into one even layer on the prepared
baking sheet and roast for about 30 minutes, or until the strawberries have
darkened in color, are soft, and their juices have released. Transfer the
strawberries (and juices!) to a medium bowl and mash until only small pieces of
fruit remain. Cover and refrigerate the strawberries until chilled about 1
hour.
4. Meanwhile, in the bowl of a blender or food
processor, puree the remaining ice cream ingredients except the biscoff cookies
until smooth. Transfer to a medium bowl and press plastic wrap against the
surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
5. Pour the mixture into an ice cream maker. During
the 5 last minutes of freezing, gradually add the roasted strawberries and
graham crackers.
6. Transfer the ice cream to an airtight
container, and freeze until firm at least 2 hours.
Strawberry Cheesecake Ice Cream
https://handletheheat.com/strawberry-cheesecake-ice-cream/ April 8, 2020
