The result was delicious! Rich and creamy strawberry ice cream topped with whipping cream and roasted strawberries. It was a dream come true!
Strawberry Cheesecake Ice Cream Cake with Roasted Strawberries
1 1/4 cup graham crackers
1/4 cup melted butter
1/2 tsp cinnamon
Mix ingredients together and press into a 9-inch springform pan. Set aside in the freezer.
20 ounces fresh or frozen (then thawed) strawberries
1/4 cup white sugar
Puree strawberries and sugar in blender until smooth. This can make advance and kept in the fridge for up to a week. You will not need all of this puree for the ice cream recipe. You can freeze the extra for use in a future recipe.
From Joy of Baking
3 cups half-and-half cream
6 ounces cream cheese, room temperature
5 large egg yolks
1 cup white sugar
1 cup strawberry puree
2 1/2 tsp pure vanilla extract
In a small saucepan over medium-high heat bring the half-and-half cream to the scalding point (when it begins to foam). Remove from heat. Meanwhile in a separate stainless steel bowl, beat the cream cheese, egg yolks, and sugar until light and fluffy (about two minutes). Very gradually pour the scalded half-and-half into the whipped egg mixture mixing constantly so the eggs do not curdle. I have never had a problem with curdling, but if it happens, strain the mixture.
Place the stainless steel bowl over a saucepan of simmering water. Stirring constantly with a wooden spoon, cook until thickened into a custard. Test for this by coating the back of your wooden spoon, then drawing a line with your finger down the back of the spoon. The line should stay in place (see fifth picture down on this website). The temperature should be 170 degrees F.
Remove custard from heat. Continually stirring, add vanilla and strawberry puree. Cover custard and refrigerate several hours but preferably overnight.
On the day you wish to assemble the cake, pour custard into your ice cream maker and follow manufacturer's instructions (or use one of these methods of churning ice cream). Immediately after churning, transfer ice cream into prepared graham crust, cover with plastic wrap, and return pan to the freezer for at least 3 hours.
Roasted Strawberries and Whipped Cream
Slightly adapted from Simple Bites
Roasting strawberries releases the juices and intensifies their natural flavours
4 cups small whole strawberries (cut into half or quarters if large)
2 Tbsp granulated sugar
1 cup whipping cream
Preheat oven to 225 degrees F. Prepare a baking pan by lining it with parchment paper. Wash berries and remove stems. Cut into halves or quarters if large. Roast strawberries for 45 minutes. Remove strawberries from oven and sprinkle them with sugar. Return to oven for an additional 30 minutes. It is during this second roasting period that the juices will be released. Whip the cream during this time - if desired you may sweeten with icing sugar to taste (I added about a tablespoon). Keep whipped cream in the fridge until serving time. After baking, let strawberries rest for 10 minutes before scraping berries and juices into a bowl. Strawberries can be served warm or cold.
Remove cake from freezer about 10 minutes before serving. I like to add the toppings once it has been cut, but that's your choice (it is easier to cut without, and then leftovers can be refrozen). Top each slice with whipped cream and roasted strawberries. Yum!