Strawberry Cheesecake Ice Cream

Homemade Strawberry Cheesecake Ice Cream

This Strawberry Cheesecake Ice Cream is an indulgent treat, thick, creamy and bursting with flavour. It’s a great one to make after a spot of PYO at a farm shop. I know you can get strawberries all year round now but they taste so much better in season. And because you are going to whizz your strawberries into a puree to make your Strawberry Cheesecake Ice Cream it doesn’t matter if they are big ones, small ones or those slightly crazy misshapen ones! If they smell good they’ll be perfect.

If you wanted to carry on the cheesecake theme you could always add some crushed up biscuit crumbs to your ice cream after you’ve finished churning it. Just swirl them through at the end or sprinkle them on top for a little crunch just before you serve your ice cream. Digestives would work well and so would chocolate chip cookies or shortbread.

I used my Savisto Ice Cream maker to churn this Strawberry Cheesecake Ice Cream. You can find the same one on sale in our shop for just £21.95, RRP £41.95 which is a great buy. I’ve been using this Ice Cream maker every week for almost a year now and I am very happy with it. If you’re planning on buying an ice cream machine this is one I’d recommend. It’s easy to use and compact to store. I keep my bowl in the freezer so that it is ready to churn whenever I want to make ice cream or sorbet. It has a wide opening to pour your mixture into and a handy timer which not all other machines in this price range have. It makes a great present for older children and teens who like cooking and this simple Strawberry Cheesecake Ice Cream is a great recipe to start with.

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Roasted Apricots and Vanilla Ice Cream

Roasted apricots

Roasted apricots are soooo good.  How is it possible to improve a fruit that’s already good?  Well, roasting fruits is a good way to sweeten them up and make them even more juicy and delicious.  Apart from apricots you could also roast plums, bananas, peaches or try nectarines.  Serve with our wonderful Vanilla Ice Cream and top with nuts if you like to make a simply sophisticated dessert. Very seasonal and delicious! 

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Perfect Peach Sorbet

Summer dessert

This peach sorbet is pretty perfect. Easy to make, delicious and refreshing, it tastes and smells of Summer. On a hot day it’s just the thing to enjoy in the shade as you take a break. Think bare feet, warm skin and a bowl of this in your hand. If I had one, I’d definitely eat it under a peach tree. 

The riper the peaches the better for this peach sorbet, so you can use up any that have gone a little soft. You want peaches that smell of peaches and ooze juice if you were to bite into them. The sort of peaches that you can’t eat without licking your lips and that leave you with juice running down your arm are perfect! Prepare to get a bit messy as you peel them but I don’t mind that and you can always lick your fingers when you’ve finished! I’ve said use 500g of peaches which works out at around five or six, you don’t have to be too precise. Peaches in paper bags remind me of childhood visits to a Greengrocers on Poplar or Deptford High Street. I can’t remember which, maybe it was both. 

Once you have your peaches, all you need is a lemon, some sugar and water. It’s that simple.  No colours, no additives, naturally diary free. My Goddaughter can’t eat dairy and this is a great alternative to ice cream for her.

I used my Savisto Ice Cream Maker to churn this sorbet. You can find the same one on sale in our shop, for just £21.95, RRP £41.95.

The only thing to remember is that you need to leave your syrup to cool before adding it to the chopped peaches and lemon juice and churning. Your mixture won’t freeze if you try and churn it whilst it is still warm. This is a great recipe to start with if you are new to homemade ice cream and sorbet. As long as you wait until your mixture is cool before churning you really can’t go wrong!

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Rich Raspberry Sauce

Red raspberries

Use this Raspberry Sauce on ice cream, in sundaes and to make home made raspberry ripple ice cream.  If there’s any left (which I very much doubt based on what happens when I put a jug of this rich velvety sauce on the table) you could try adorning  your porridge the next day with it and a few toasted almonds.  

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