Strawberry Cheese Cake Ice Cream

I found this wonderful recipe at Gloria's. Gloria has a lovely Blog and churns out so many lovely dessert recipes you nearly expand just reading them. She has a heart of corn and her friendliness comes across cyber space loud and clear. We had a great chat about gardens as I noted in one of her pics a lovely row of Liquidambar in Autumn colour. Gloria is in Santiago in Chile. The other day I dropped by her Blog, as is my want, and this recipe had to be made. Oh it is the nectar of the Gods. I used my ice cream maker to make it but it is not necessary to use one as long as you have a freezer. Strawberries are in season now so there is no excuse not to make it. So easy. No custard to make just everyday ingredients. I made it this morning and i have to say it's the first time I've had ice cream for breakfast. It now sits tidily in it's box in the freezer but it won't last long. Far too tempting. I couldn't be bothered sorting ingredients into metric and imperial measures. Gloria's cups work perfectly

Ingredients

2 Cups of strawberries (fresh or frozen)
4 oz/100g cream cheese softened.
1 cup of milk
1 cup of double cream
3/4 cup of caster sugar
1/2 teaspoon vanilla extract (optional)
Flaked chocolate, toasted slivered almonds, mint leaves to garnish.

Method

Place the strawberries in a bowl and mash them. Not too much. You do want to leave some wee bits of strawberry visible in the ice cream.
In a mixing bowl with a hand held mixer beat the cream cheese until smooth.
Add 1/2 a cup of the milk and mix until just blended
Add the mashed berries, remaining milk, cream sugar and vanilla (if using) and beat gently until combined.
Freeze the mixture in a metal dish or other container and freeze for 1 1/2 hours.
Remove from the freezer and beat well.
Return to the freezer for an hour.
Serve in cones or glasses

Garnish with the chocolate or almonds or mint or all of them.

Enjoy




Note: I didn't use vanilla. The flavour is perfect without it.

Thank you Gloria.