I’ve come to the conclusion that my courage, these days, is pretty much having ice cream (the one on the photo, delicious) in very cold days.
My sister wanted to watch “Insidious” and since I cannot say “no” to her I went along. I spent most of the movie with my eyes closed and that did not stop me from having nightmares about it for days. She left the theater laughing and told me the movie was not scary at all, while I drove home secretly wishing my husband were there already so I would not have to take a shower alone in the apartment. :S
And to think that I watched “The Entity” in my teenage years... What a shame. :D
Strawberry cheesecake ice cream
adapted from the always fantastic and delicious The Perfect Scoop, inspired by the beautiful Beyond the Plate
Cheesecake ice cream:
225g (8oz) cream cheese
¼ cup (60ml) whole milk
1 ¼ cups (300ml) heavy cream
finely grated zest of 1 lemon
1 tablespoon lemon juice
2/3 cup (133g) superfine sugar
pinch of salt
250g strawberries, hulled
1 ½ tablespoons superfine sugar, or to taste
2 teaspoons freshly squeezed lemon juice
Cut the cream cheese into small pieces and place into a blender or food processor. Add the milk, heavy cream, lemon zest and juice, sugar and salt and blitz until smooth. Chill the mixture thoroughly in the refrigerator. Meanwhile, make the strawberry sauce: purée the strawberries in a blender with the sugar and lemon juice until smooth. Press the purée through a fine strainer to remove the seeds. Chill.
Freeze the cheesecake mixture in your ice cream maker following the manufacturer’s instructions. By the end of churning time add the strawberry sauce gradually to the ice cream maker to have some of it mixed into the cream and some of it creating a marbled effect. Transfer to an airtight container and freeze for at least 4 hours before serving.
Makes about 3 cups (750ml)