Author Notes
With the tang of tart greek yogurt, the creamy richness of cheesecake and intensely flavored strawberries, this is one ice cream you won't forget.
—tw
Ingredients
- Roasted Strawberries
-
3 cups
fresh strawberries
-
1/2 cup
confectioner's sugar
- Ice Cream Base
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1
package (232 grams) cream cheese, room temperature and very soft
-
1 cup
granulated sugar
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1/2 cup
whole milk or light cream
-
1/2
package (113 grams) Greek yogurt cream cheese, room temperature and very soft
-
1/2 cup
heavy cream
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1/4 cup
vanilla greek yogurt, room temperature
-
1/4 cup
confectioner's sugar
-
1/4 cup
mascarpone, room temperature
-
1 tablespoon
vanilla bean paste
-
1/4 teaspoon
kosher salt
Directions
- Roasted Strawberries
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Preheat the oven to 350°F.
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Hull the strawberries and cut in halves (or quarters if they are very large).
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Place a Silpat on a baking sheet. Then spread the berries onto the sheet. Bake for 20 minutes.
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Remove and reduce the heat to 300°F.
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Stir the strawberries with a soft, heat-resistant spatula, sprinkling the confectioners’ sugar over the berries as you mix.
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Return the berries to the oven and cook until they collapse, about 10 to 15 minutes. The juices should run out and around the pan.
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Remove and transfer to a small heatproof bowl to cool. Gently stir the strawberries and liquid from time to time. The juices will begin to thicken, similar to a jam.
- Ice Cream Base
-
Combine the ice cream ingredients in the bowl of a stand mixer fitted with a paddle attachment.
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Mix until everything is incorporated and there are no lumps remaining, about 2 to 3 minutes. If necessary, this mixture can be refrigerated overnight, while the ice cream maker’s freezer bowl freezes.
-
Spin the ice cream according to the manufacturer’s directions, about 20 minutes.
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The ice cream will begin to thicken. At this point, remove it from the freezer bowl.
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Spread it evenly in a casserole dish and pour the strawberry mixture evenly over the top.
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Using a rubber spatula, gently swirl the mixture through the ice cream to combine the two.
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Cover with parchment paper. Lightly push down on the paper to remove any air pockets and prevent freezer burn.
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Freeze overnight, then enjoy.
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