Friday, May 25, 2012

Strawberry Cheesecake Ice Cream

I don't have an ice cream maker yet, but when I get one, I want to make this.

  • 12 ounces, weight Strawberries, Hulled And Sliced
  • 8 ounces, weight Cream Cheese
  • 1 cup Sour Cream
  • ½ cups Half-and-half
  • 1 Tablespoon Lemon Juice
  • 1 cup Sugar
  • 1 pinch Salt
  • _____
  • 4 ounces, weight Strawberries, Hulled And Finley Diced
  • 2 teaspoons Sugar
  • ¼ cups Bittersweet Chocolate
  • 1 teaspoon Heavy Cream
  • 3 whole Chocolate Graham Crackers

Preparation Instructions

For the ice cream:
In a blender or food processor puree the strawberries, cream cheese, sour cream, half-and-half, lemon juice, sugar and salt.
Pour ice cream base into your ice cream maker and churn per manufacturer’s instructions, approximately 30 minutes.
While the ice cream is churning, prepare mix-ins if desired.
For the mix-ins:
In a small bowl combine the strawberries and sugar, mix well and place in the freezer
Melt bittersweet chocolate and heavy cream in the microwave in 30 second intervals at 50% power. Stir after each interval. Repeat until melted.
With a spatula cover the chocolate graham crackers with melted chocolate and place in the freezer.
Approximately 5 minutes before ice cream is done, remove strawberry mixture and graham crackers from freezer. Add macerated strawberries to the ice cream while still churning. Roughly chop graham crackers and add to ice cream.

Thursday, May 10, 2012

Homemade salsa

This is from my friend April Young who lives in Katy, TX.

I use my blender to chop everything up, but a food processor is easiest. Be warned, it makes a ton of salsa.

10 roma tomatoes
1 bunch cilantro
1 white onion
2 jalepeno peppers 
1 Anaheim pepper
2/3 can crushed tomatoes
3 Tbsp garlic salt
2 tsp sugar
Juice of 4 limes or to taste

Mix it all together and serve