UPDATE: I finally tried out this recipe, but I didn’t like it. I ended up throwing it all away after two small servings of the stuff (on two different days). It was creamy; it was choppy and tasted like strawberry with no cheesecake. I couldn’t even taste the graham crackers because they were overshadowed by the fruit. If I get another hankering for this type of ice cream, I think I will try the custard-based version next time. I could have done something wrong, so don’t let my experience stop you from trying these recipes out. (I apologize for the awful photo above; it was late at night when I took it.)
Here is a recipe I want to try very soon. I’d thought I’d share it with you all prematurely. The ice cream base comes from Epicurious and the graham cracker section from Closet Cooking. I chose a different ice cream base than the one on Closet Cooking because I’m not crazy about using only one part of an egg. I just never get around to using all those egg whites. In fact, I have two ice trays full of egg whites already. *sigh* I guess I could make my healthy fried rice or a healthier version of pasta alla carbonara to use them up, since i’m not a fan of meringue or other egg white frostings. Hmm…
Ice Cream Base:
3/4 pound (1 quart) strawberries
8 ounces softened cream cheese
3/4 cup sugar
1 cup milk
1 tablespoon lemon juice
a pinch of salt
1/2 cup heavy cream
1. Purée the strawberries with the cream cheese, sugar, milk, lemon juice, and salt.
2. Stir in the heavy cream.
3. Chill completely.
4. Freeze in an ice-cream maker.
Graham Cracker Crust:
1/4 cup graham wafer crumbs
1/2 tablespoon sugar
1 tablespoon butter
1. Mix everything in a bowl.
2. Press the mixture onto the bottom of a baking pan.
3. Bake in a preheated 350F oven until golden brown, about 10-15 minutes.
4. Let cool completely.
Mix the graham cracker crust bits into the ice cream base after churning and transferring it to a container. Then freeze the ice cream for a few hours.