|Cheesecake and berry ice cream - what's not to love? - Photo by Wasabi Prime|
|Wild berry ice cream, and how a creepy LV window display made me think of the berries - Photos by Wasabi Prime|
And guess what? It really tasted like a frozen cheesecake, minus the graham cracker crust. Will wonders never cease! I'm sure if I wanted to be more industrious, I'd have baked graham crackers from scratch, crumbled and made them into a streusel topping to finish the dish. But good Lord, man, I was mad for dessert. I was so in love with this that I pretty much finished off that whole batch in a week and wanted to make another one. By then the blackberries were in full swing, so I ran down the hill to the massive bramble that just lines this whole part of the street and picked about a quart's worth. They weren't particularly sweet. I had Indy with me and while she ate a few, she wasn't so excited about them so as to take the liberty of picking and eating them on her own. Which is a shame because, do you know how funny-cute it is to see a dog gingerly pick berries and eat them? (Music to play while picking berries with your fuzzy BFF against a summery, picturesque backdrop: Harry Connick Jr.'s "A Wink and a Smile")
|Fresh-picked blackberries and a ghoulish vampire-like strained berry sauce - Photos by Wasabi Prime|
Frozen Cheesecake Ice Cream
1 pint of half and half
1 8oz package of cream cheese, softened
1/2 cup sugar
Reserve 1 cup of fruit jam or jelly - can be homemade or store-bought
Special tools/gear: blender and ice cream maker.
Combine the half and half, cream cheese and sugar into the blender and blend until smooth and the cream cheese is fully incorporated into the liquid. Chill the ice cream base for a couple of hours or overnight.
If you're making your own jam for the ice cream, strain out the seeds/skins of the cooked down fruit to give it a smooth consistency. Store bought jam is fine, since you don't need a lot of it to achieve the swirl pattern in the ice cream. You can even use chocolate sauce or caramel if you want to make it a chocolate or caramel cheesecake, you wild devil, you.
Follow the instructions on your ice cream maker. When the base is churned, put a third of the base in the final serving container -- I like a Pyrex loaf pan with a snap-top cover. Put a few spoonfuls of the jam on the ice cream and lightly swirl, then add another layer of the churned ice cream, and spoonfuls of jam and continue until everything is in the container. Seal that bad boy up and let it set up in the freezer for a few hours before serving. And yes, You're Welcome.