A holiday during the summer is a good excuse for a treat like ice cream. Inspired by John over at The Bartolini Kitchens, I decided to try my hand at this frozen delight over this past holiday weekend.

I’ve adapted the ice cream recipe from a no-cook recipe over at MyRecipes.com.

Ice Cream

[tw-divider]INGREDIENTS[/tw-divider]

1 14 oz can sweetened condensed milk chilled overnight
1 5oz can evaporated milk chilled overnight
2 cups half and half chilled overnight
2 tbs sugar
1/2 package of cheesecake pudding mix from prepackaged kit. – about 3.5 oz
1 graham cracker crust pie shell

[tw-divider]METHOD[/tw-divider]

  1. Combine all chilled ingredients, sugar and pudding mix in a bowl before pouring into the freezer container of 1 quart electric ice cream maker and freeze according to the manufacturer’s instructions. (You’re on your own on this one.)
  2. DSC04747

  3. Remove container with frozen ice cream and place in freezer for 15 minutes (next time I’ll let it go 30 minutes).
  4. While ice cream rests, crumble the crust to the size/ consistency you want.
  5. DSC04745

Strawberry Swirl

[tw-divider]INGREDIENTS[/tw-divider]

1 1/4 cups fresh strawberries rough chopped
1/2 cup sugar
1 tbs cornstarch
1/2 cup water
1 tbs lemon juice
pinch of salt

[tw-divider]METHOD[/tw-divider]

  1. In a small saucepan, combine sugar, salt, and cornstarch
  2. Gradually stir in water until smooth. Stir in strawberries and lemon juice
  3. DSC04743

  4. Bring to a boil.
  5. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally
  6. DSC04744

  7. Cover and refrigerate until chilled
  8. Puree before use

DSC04748

[tw-divider]ASSEMBLY[/tw-divider]

  1. In an appropriate container, layer ice cream, graham cracker chunks and strawberry puree, repeat as many times as you have ingredients
  2. Stir a few times, enough to swirl but not so much that it is an even homogenized consistency.  Easier said than done, it probably would have helped if the ice cream were a little firmer. It was still pretty soupy.  Oh well, I am sure it’ll taste fine
  3. DSC04750

  4. Cover and freeze for 1.5 hours or more. I checked it before bed, delicious but not quite there.  But later, after a day in the freezer, it’s a work of art!

DSC04775

The crust somehow remains dry and crispy, the cream tastes of cheesecake and the strawberries – while not a swirl, are bright and fresh!

I look forward to trying this again!

Until next time, Eat Well and Keep Digging!