Saturday, September 12, 2009

Pretty In Pink

Cheesecake Ice Cream. Cherry Sauce. Graham Crackers.

I'll give you a moment to be alone with this lovely scoop.......okay now wipe up the drool off your keyboard, then bookmark this recipe. You can thank me later.

I know it's officially Autumn (my favorite season) but it still feels like Summer. It's hot. It's humid and downright uncomfortable. Just until the other day, we had experienced 69 consecutive days of temperatures over 100 degrees. Not fun. That made for a very cranky wife and baker. So in the midst of it all I decided to whip up some ice cream. If you ask me, it's perfectly okay to consume this all year round.

This cheesecake ice cream could not be simpler. You blitz up cream cheese, sour cream, half-n-half and lemon (and orange) zest in the food processor or a blender then you chill it. You churn it in the ice cream maker and you're done. That's it!

I decided to make a cherry sauce to add to the ice cream for a cherry cheesecake version. I added some coarsely crushed graham crackers and called it Heaven. Seriously folks, this was down right delicious. David Lebovitz my thighs curse you thank you!

Cheesecake Ice Cream from Perfect Scoop
  • 8 oz. cream cheese
  • 1 lemon (I used a combination of lemon and orange zest)
  • 1 cup sour cream
  • 1/2 cup half-n-half
  • 2/3 cup sugar
  • pinch of salt

Cut the cream cheese into small pieces. Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half-n-half, sugar and salt. Puree until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Makes about 3 cups.

Cherry Sauce adapted from Perfect Scoop

  • 1 1/2 cups cherries, fresh or frozen
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon freshly squeezed lemon juice

In a medium saucepan, heat the cherries and sugar til the fruit begins to release their juices. Mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the cherries.

Bring to a boil, then reduce the heat to a simmer and cook for one minute. Remove from heat and allow to cool to room temp. Chill til ready to use.

NOTE: Can be stored in the refrigerator for up to 3 days.

The original recipe calls for blueberries which cook down a bit. The cherries don't break down as much so it makes more than you need to add to the ice cream. I used about 1-1 1/4 cups of the cherry sauce then ate the rest to put on top of ice cream. Yum!

For the cherry cheesecake ice cream, you will need one recipe cheesecake ice cream (recipe above), about 1 cup cherry sauce (recipe above) and about 4-5 whole graham crackers, coarsely crushed.

In a freezer container layer:

  1. crushed graham crackers
  2. cherry sauce
  3. cheesecake ice cream
  4. repeat 2 more times, for a total of 3 layers each
  5. freeze til completely solid
  6. prepare to swoon
Total girl food and I loved every bit of it.

29 comments:

Laura said...

these are some of the most BEAUTIFUL photos of ice cream I have ever seen-drop dead gorgeous!!!!!!!

Monica H said...

Thanks so much Laura!

Believe me it was as good as it looks.

Selba said...

Wow! It surely look pretty pink ice cream... The cheesecake, the cherry... everything so perfect!

♥peachkins♥ said...

I'll be bookmarking this and will surley make it in the summer.

Coleen's Recipes said...

I have drooled, I have bookmarked, I thank you!!

Donna-FFW said...

Holy crap, lady! This looks like the most amazing ice cream cone I have ever seen.. It sounds absolutely perfectly delicious too!!

Kim said...

I love those cute little pink ice cream cones! This ice cream looks to die for. I made a strawberry cheesecake ice cream with a recipe much like this and it was awesome. That's why I know that these have to be delicious!! David Lebovitz's ice cream recipes are dangerous to a girls thighs : ) Mine especially!!

Linda said...

Well I just love the pink cones. These look so pretty! And I bet they taste sooooo good!

Dawn said...

100 degrees? where are you? we've had horrid humidity here.
I have been meaning to make a blueberry cheesecake ice all summer long. I am very very jealous of this creation my dear.

bella said...

I totally agree with you . . . Ice cream can and should be devoured anytime of the year; at least that's the way it is in our house. I just cannot wait to see your September cake....this is SO MUCH FUN! PS...cherry cheesecake is my all time favorite cheesecake combo, so this idea sits perfectly with me! xoxo Roz

Kristen said...

so gorgeous!

Lissaloo said...

Monica, you could market that, in fact send me 2 gallons please!

Anonymous said...

I absolutely love reading your blog...the pictures are incredibly gorgeous and the recipes are swoon-worthy! Thank you, thank you, thank you!

A Feast for the Eyes said...

You really are my diva of inspiration. I haven't made ice cream in a while, and I bookmarked this recipe in my own Perfect Scoop Book. I love you, Monica, for giving me that push to make this, because I ADORE cheesecake anything. Genius sauce, too... I might have to copy every single thing. The photos are one of your best... it should be on Food Gawker. I'm gawking with lust for this.

xoxo

Sophie said...

Autumn is definitely the best season ever... and I have a feeling this ice cream is right up there as one of the top flavors in its category too :). Awesome photos, you had me at "pretty in pink"!!!!

Monica H said...

Thank you all so much for the comliments. They completely made my day!

I'd share this ice cream with all of you if I could!

Ingrid said...

LOL!Feeling a little cocky aren't we? Okay, I'll give you this one. It does sound AND look ridiculously good!

Btw, I got your email.
~ingrid

Monica H said...

Not cocky, just proud. I can't get over how simple and delicious it was.

I owe it all to David Lebovitz for this fantastic creation.

Peabody said...

Oh my...yes!!!!
That looks wonderful.

Katie said...

Yep I'm drooling. OMG that looks soooooo divine! I want some

Lele said...

That is some beautifully girly food. It'd be perfect for a bridal shower or something!

girlichef said...

GIMME!!! Wowza...this is beyond fabulous...looking and sounding. Sheesh, I'm all flustered. ;)

nora@ffr said...

wow! vat a lovely blog you have here!! soo beautiful and helpful :) this is very impressive.. soo pretty with pink :)
cheers!

Debbie said...

That looks so fantastic. My husband is the ice cream maker here so I will have to show him this! Thank you!!!

Smitten Sugar said...

Goodness these pictures look delicious! I dont own an ice cream maker but this recipe makes a really good argument on why I need to purchase one immediately! Love it...cute title :)

Maria said...

Love this girly dessert:)

Kerstin said...

I love this! Cheesecake in ice cream form sounds SO good!

bridget {bake at 350} said...

Oh, I hope you'll like this "Pretty in Pink" ice cream to our John Hughes theme Flavor-of-the-Month at Bake at 350. The linky day is September 30th. This would be PERFECT! :)

Beth said...

I had to laugh upon reading this post, because when I came to "now wipe up the drool off your keyboard", I realized I WAS beginning to drool! (From staring at that delicious mound of ice cream!)
I'm on a mission to go through all of your entries. I can't stop. Your pictures?
Food. Porn.

Seriously. Stop it.
No, DON'T!
:]

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