Tag Archives: strawberry

Strawberry Cheesecake Ice Cream

25 May

 

I find myself embroiled in the almost-end-of-the-school-year battle. Fourteen days left, which means the end is in sight and makes everyone (teachers and students alike) anxious to be out, out, out of school, but at the same time there are final exams to write and review lessons to prepare and, truth be told, I’m mostly interested in finding a hammock to read in.

For those of you preparing for a long weekend (yay!), here’s an easy recipe to share with your picnic pals, who will probably be more than happy to help you figure out where to put your hammock. Plus it doesn’t take too much time, so there’s plenty left for all the grading.

Strawberry Cheesecake Ice Cream

Printable Recipe

12 ounces cream cheese, softened

1 cup sugar

1/2 teaspoon salt

1/4 cup mascarpone, softened

1 cup whole milk

2 teaspoons vanilla

1/4 cup sour cream

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Add sugar and salt and continue mixing, until very well combined. Add the mascarpone and continue beating. With the mixer running, slowly add the milk and vanilla. Allow the mixture to become smooth, and then add the sour cream. Cover and refrigerate at least one hour (ideally two, or overnight if you can stand it).

Once the mixture has chilled, turn on the ice cream maker and slowly pour in the ice cream base. Allow the machine to churn for 15-20 minutes, until the mixture is visibly thickened. Transfer to a bowl, cover, and allow to set in the freezer for about 30 minutes (or you will end up with cold, tasty soup).

In the meantime, make the garnishes.

Strawberries

1 pound stawberries

1/4 cup sugar

Wash, hull, and slice the strawberries. In a large bowl, stir together the fruit and the sugar. Allow to sit at least 30 minute. Use as a topping on the ice cream. Store the leftovers in the fridge.

Graham Cracker Crumble

6 graham crackers, crushed

1/4 cup sugar

4 tablespoons butter, melted

Preheat oven to 350°. In a small bowl, combine all three ingredients. Mix together until crumbs are just moistened. Press out onto a parchment-lined cookie sheet. Bake about 10 minutes, or until the edges are just turning brown. Let cool. Break apart and sprinkle on top of the ice cream.

Advertisements

Strawberry Margarita Milkshake

5 May

Let’s just get one thing straight about Cinco de Mayo: it’s made up. Even more made up than Valentine’s Day, and that’s really saying something.

But even an obscure battle in which 4,000 Mexican troops defeated 8,000 French soldiers is a pretty good reason to enjoy margaritas in the sunshine, so I say let’s celebrate! Plus, this recipe is so easy, you could probably do it while battling Frenchmen!

Strawberry Margarita Milkshakes

Printable Recipe

2 cups vanilla ice cream

1/2 cup frozen strawberries

1/2 cup margarita mix

1/4 cup tequila

Combine all ingredients in a blender. Pulse until well blended.

Whipped Cream

1 cup heavy whipping cream

2 tablespoons sugar

In a stand mixer with whisk attachment, whisk the two ingredients until soft peaks form. Top milkshake with whipped cream.

Strawberry Basil Scones

23 Apr

This, my friends, is a post of celebrations.

First, thanks to all of you, this blog has reached 1,000 views! This seems like  a small milestone–but it truly feels awesome to share my love of all things baked with the world. So: thank you, thank you, thank you!

Secondly, I’m off on a baby vacation this week, which means finally (after 100+ days, ouch!) laying my eyes on the person I wish I could bake for every single day.

And lastly, for my birthday last week I got a new scone pan! (Thank you, Kathy!!) It’s amazing–I don’t feel like I have tons of crumbly scone waste like I have in the past. So, to christen my pan I decided to go for a combination that’s a little out of the box, but it totally works. Try it out, and please, keep reading!

Strawberry Basil Scones

Adapted from Happyolks

Printable Recipe

2 1/2 cup flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold butter, grated or cut into cubes

1 1/2 cup strawberries, hulled and cut into small pieces

2 tablespoons basil, minced

1/2 buttermilk

2 eggs

heavy cream

sugar

Preheat oven to 400°. In a large bowl, whisk together the dry ingredients. Cut in butter, until the mixture resembles coarse sand. Mix in the strawberries and basil. In a small bowl, whisk together the buttermilk and eggs until well-combined. Pour the wet ingredients into the dry mixture and mix until thoroughly moistened.

Turn the dough out on to a parchment lined baking sheet and pat into a disk about 1″ in thickness. Cut into 8 wedges. Alternatively, divide the dough between the sections on your brand-new scone pan. Brush each wedge with heavy cream and sprinkle with sugar. Bake 15-20 minutes, until just lightly golden brown.