Fresh spring strawberries. Cheesecake ice cream. Together at last.
I didn't have to reach far for inspiration for this one! Nearly every table at this weekend's farmers market sported containers of strawberries so ripe and red that they practically levitated off the table. No way I could pass those up.
I didn't feel like turning on the oven, so ice cream was my next thought (naturally). This recipe for cheesecake ice cream from David Lebovitz is astoundingly easy (get the link below). There's no simmering of cream or adding of eggs. The ingredients are simply whizzed together in a food processor and transferred directly to the ice cream maker. Easy peasy.
Cut those strawberries into tiny little pieces, roughly the size of the fingernail on your pinky finger. This helps ensure a good strawberry-to-cheesecake ratio in every spoonful. Add them to the ice cream base in the last minute or two of churning. If your strawberries are very ripe and juicy, it helps to partially freeze them beforehand so they don't get too mashed during churning.
A crumble of graham crackers sprinkled on top of the bowl is the coup de resistance.
• Get the Recipe! A Cheese-Lover's Ice Cream: Cheesecake Ice Cream
(Image: Emma Christensen)