When it comes to homemade ice cream styles, I am most definitely a French custard-style as opposed to Philadelphia (egg-free) style. I love the rich smoothness that clings to my tongue when I eat ice cream.
You might as well buy some ice milk, if you're not gonna go for the rich stuff!
The trick for this recipe was to balance the ice cream flavor with a true cheesecake flavor. I debated making a cheesecake then stirring chunks of that into the finished ice cream -- but I didn't have that kind of time! (I did, however, take the time to bake some gluten-free graham crackers to stir into my dessert.)
Several recipes I found utilized strawberry jam. ummmmm -- why? You just have got to have fresh ingredients, all the way around!
I used one pound of berries. (That comes out to about 3 cups, once you start cutting them up...) I sliced about half of them to macerate with a little sugar. The other half were quartered to stir in prior to putting the ice cream into the home freezer to "ripen".
|(The hubs asked if I needed to define "macerate" for my readers...)|
|Next time I'll cut the "stir-in" berries a little finer.|
|milk & eggs|
|I used corn starch instead of flour to make it gluten free|
|the liquid whisked in rather easily|
The lemon just adds that "authentic cheesecake flavor" to the mix. (Next time I might try limes from our tree.) I found that a medium-sized lemon gave me the portions of zest & juice that were perfect for my concoction.
|(Can you see those lovely flecks of lemon? That's what made this taste so "cheesecakey"|
|(Glad the boys were at school so I could lick the beaters myself...)|
It did the job, though...
|YES! It does taste as good as this looks!|
(...& I didn't hear any complaints from the fellas...)