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

 

Pralines and Cream Ice Cream

 Pralines and Cream Ice Cream

PRALINES

• 1 ½ cups (150g) loosely packed brown sugar
• ½ cup (60mL) heavy cream
• 4 Tablespoons (28g) salted butter 
• 2 cups (109g) chopped pecans

ICE CREAM

• 4 cups (480mL) heavy cream
• 2 cup (240mL) whole milk
• 1 ½ cups (150g) granulated sugar
• 4 teaspoons vanilla extract (real)
• ¼ teaspoon salt
• ½ cup (60mL) homemade or jarred caramel sauce

Instructions

1.                 Freeze your ice cream maker’s metal canister so it’s nice and cold.

PRALINES

1.                 Combine the brown sugar, heavy cream, butter, and salt in a heavy bottomed saucepan over medium heat. Bring mixture to a boil and allow to boil for about 3 to 4 minutes to lightly caramelize the sugar.

2.       Remove saucepan from heat and, using a wooden spoon or rubber spatula, stir in the pecans. Continue stirring until the candy starts to cool and the pecans are completely coated. Allow to cool for about 10 minutes in the saucepan, then spoon coated pecans onto a parchment lined baking sheet until ready to use.

ICE CREAM

1.       In a large bowl, combine the heavy cream, milk, sugar, vanilla, and salt and whisk until everything is combined and the sugar starts to dissolve.

2.       Slowly pour ice cream mixture into the ice cream maker’s canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).

3.       When ice cream is finished churning, remove the ice cream maker from the mixer, add the cooled pralines, and stir to distribute evenly, reserving some to sprinkle on top, if desired. Pour in the caramel sauce and stir a few times to create caramel swirls.

4.       Transfer the ice cream to a freezer-safe container (like a metal loaf pan), garnish with additional pralines (if desired), and freeze for at least 2 hours. Serve with additional caramel sauce drizzled on top.