Should we go ahead and get the custard debacle out of the way as well. Might as well. I woke up bright and early butt-crack of dawn this morning and could not fall back asleep no matter how hard I willed it. I decided it was the perfect time to get the custard on the stove that I'd been putting off due to hot weather. It was still cool...birds were chirping...STOP. Chirping reminds me of tweeting...and that's just what I started to do. Tweet. Twitter...I got sucked in. It happened to be Friday...so I started sending out #FF's...because usually I completely forget and feel like an a*#hole when I see all the wonderful friends who included me as I went about my day unawares. Unawares. I like saying that. Back on subject, I left the stove FOR LIKE, 2 SECONDS to tweet something and BAM, curdled. Of course. I tried my best to
Oh well, so is life. If at first you don't succeed...make an ice cream that doesn't require making custard. An awesome benefit of being involved in various foodie events (weekly, monthly, linky's, one-fer's, regular, sporadic, carnivals, etc.), Two for Tuesdays in particular is that you run across new blogs on a regular basis. I recently discovered Heartland Renaissance...and I've gotten lost there a few times. Lost in la-la land. I've already made 2 things I found there within a week of seeing them! One of those things happened to be an AWESOME (ie...no custard required) homemade ice cream. I'm gonna redeem myself with this one! Strawberry season is drawing to a close here in Northern Indiana. So, of course I snatched up a few pints at the farmer's market over the weekend. Lots of them were really soft and ripe already, so I picked out the prettiest ones to use as decoration on one of the pastel de tres leches I was making (ran out of fresh fruit after the two I had earlier in the week)...and I used the rest in smoothies and ice cream! They were as warm, sticky, and juicy as the humid summer heat, itself!
Strawberry Cheesecake Ice Cream
ever-so-slightly adapted from this recipe found at Heartland Renaissance, adapted from The Gourmet Cookbook
yield: ~1 qt.
12 oz. strawberries- washed & quartered
8 oz. homemade cream cheese, at room temp.
3/4 c. buckwheat honey
1 c. whole milk
1/2 c. heavy cream
1/8 tsp. Vintage Merlot Sea Salt
1 Tbs. fresh lemon juice
Put all of the ingredients into blender and blend on low until just combined; put in fridge to chill.
Pour cool mixture into the base of your ice cream maker and freeze according to manufacturer's instructions; result will be very soft, like soft-serve. Transfer to container to harden completely.
This will be one of my entries into Two for Tuesdays this week.
I am also entering it at My Meatless Mondays hosted by Chaya of My Sweet and Savory, Just Another Meatless Monday hosted by Laura of Hey What's for Dinner Mom? , Real Food Wednesdays hosted by Kelly the Kitchen Kop and Tuesday Twister by Wardeh at GNOWFGLINS.