Vanilla Ice Cream with Swirls of Graham Cracker Crust, Cheesecake, and Strawberry/Blueberry Curd

I bet you loved the pie so much from the last post that you had to come back today to see what else we could make with the curd, graham cracker crumbs, and liquid cheesecake. There is no chocolate in today’s recipe, although you certainly could add some! This was me noticing that I would have some liquid cheesecake leftover as well as crumbs and curd, and then realizing that it sounded like the Ben & Jerry’s strawberry cheesecake ice cream. My husband likes the flavor but often complains that he can’t taste the cheesecake flavor after a while. So, I decided to swirl it in as a mix-in, instead of just making it the base. This way, he gets bits of cheesecake as he goes, as well as other swirls. As I’ve mentioned previously, he is a smooth ice cream fan, so this fits the bill. The graham crumbs have a bit of texture, but they dissolve pretty quickly in a yummy way.

 

Directions for Vanilla Ice Cream with Swirls of Graham Cracker Crust, Cheesecake, and Strawberry/Blueberry Curd

Follow the usual directions for making a vanilla ice cream base. To make the base a little different, I stirred in some of the curd into the milk mixture as it heated. This is optional. It will make the ice cream more of a greyish white, but not in a weird way. If you need the directions for vanilla ice cream, here you go:

Ice Cream overload!

In a medium saucepan over medium low heat, combine the milk, 1 cup of cream, the sugar, and salt. Heat to about 175 degrees (or until the milk mixture is steamy). Scrape in the vanilla bean, then drop it in. Cover and remove from the heat to sit for about 1 hour.

Prepare an ice bath for a large bowl with the remaining 1 cup of cream in the bowl. Place a mesh strainer on top. Bring the milk mixture back to temperature. Meanwhile, whisk the egg yolks together in a small bowl. Add some of the milk mixture into the eggs to temper them. Add all of it to the saucepan and heat until the mixture reaches a temperature of 180 degrees. Remove from the heat and pour through the mesh strainer into the bowl. Add the vanilla bean to the bowl. Stir in the vanilla extract. Cover and chill for at least 4 hours or overnight.

Remove the vanilla bean before churning the ice cream. While the ice cream churns, have the mix-ins ready. When it is finished, stir in some of the curd, cheesecake, and crumbs.

 

Then, layer the ice cream in a container with the curd, cheesecake, and crumbs.

 

Keep layering as you go up. Place the ice cream in the freezer and chill until firm.

 

Directions for Vanilla Ice Cream with Swirls of Graham Cracker Crust, Cheesecake, and Strawberry/Blueberry Curd without pictures

Follow the usual directions for making a vanilla ice cream base. To make the base a little different, I stirred in some of the curd into the milk mixture as it heated. This is optional. It will make the ice cream more of a greyish white, but not in a weird way. If you need the directions for vanilla ice cream, here you go:

In a medium saucepan over medium low heat, combine the milk, 1 cup of cream, the sugar, and salt. Heat to about 175 degrees (or until the milk mixture is steamy). Scrape in the vanilla bean, then drop it in. Cover and remove from the heat to sit for about 1 hour.

Prepare an ice bath for a large bowl with the remaining 1 cup of cream in the bowl. Place a mesh strainer on top. Bring the milk mixture back to temperature. Meanwhile, whisk the egg yolks together in a small bowl. Add some of the milk mixture into the eggs to temper them. Add all of it to the saucepan and heat until the mixture reaches a temperature of 180 degrees. Remove from the heat and pour through the mesh strainer into the bowl. Add the vanilla bean to the bowl. Stir in the vanilla extract. Cover and chill for at least 4 hours or overnight.

Remove the vanilla bean before churning the ice cream. While the ice cream churns, have the mix-ins ready. When it is finished, stir in some of the curd, cheesecake, and crumbs. Then, layer the ice cream in a container with the curd, cheesecake, and crumbs. Keep layering as you go up. Place the ice cream in the freezer and chill until firm.

Advertisements

5 thoughts on “Vanilla Ice Cream with Swirls of Graham Cracker Crust, Cheesecake, and Strawberry/Blueberry Curd

  1. Pingback: Buttermilk Ice Cream | fudgingahead

  2. Pingback: BiRite Buttermilk Ice Cream | fudgingahead

  3. Pingback: Brown Sugar Ice Cream with Speculoos Crumbs | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s