Strawberry Cheesecake Biscoff Ice Cream

 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