Strawberry Cheesecake Ice Cream + Places to Visit in Perth

strawcheesecakeicecream

I’m back from Perth! It was a whirlwind of brunches and family parties, with sooo much good food. We made repeat appearances at Ootong and Lincoln and I drank the tastiest Iced Coffee of my life at Typika, not to mention their insane Pulled Pork Quesadillas with Salsa (hopefully I will have a copy cat recipe up at some point).

typika

We had Tomato and Chilli Mussels at Little Creatures and ate Arepa’s and freshly fried Donuts at the Freo Markets. I tried the Hashbrown with Poached Eggs at the Little Stove Cafe and at The Roasting Warehouse I absolutely monstered the Cornbread with Maple Bacon, Poached Eggs and Salsa (this one would be super easy at home).

maplecornbread

This ice cream recipe is un-related to my trip to Perth (I didn’t get any photos of my food over there). It’s crazy easy and delicious, make it for the person in your life who can never get enough cheesecake.

Strawberry Cheesecake Ice Cream

Adapted from David Lebovitz’s Cheesecake Ice Cream from The Perfect Scoop.

Strawberry Swirl:

2 1/4 cups chopped strawberries

1 cup caster sugar

Combine the strawberries and sugar in a medium saucepan over medium-high heat, bring to a boil for 5-8 minutes (until it reaches 105 C).

Allow to cool slightly then push through a fine sieve to remove the seeds.

Cover with cling film (press the cling film on to the surface of the syrup to prevent condensation) and chill completely in the fridge before using.

Ice Cream:

250g cream cheese

1 lemon

1 cup greek yoghurt or sour cream

1/4 cup thickened cream

1/4 cup milk

2/3 cup sugar

big pinch of salt

Cut the cream cheese into small pieces then place in a blender.

Zest the lemon directly into the blender then add all of the other ingredients and puree until completely smooth.

Transfer the mixture to a bowl and cover with cling film (pressing it onto the surface of the mixture) then chill thoroughly in the fridge.

Churn in your ice cream machine according to manufacturer’s instructions, then transfer to a 1L container in alternating layers with the Strawberry Swirl.

Chill for at least 4 hours before eating.

If you have any extra Strawberry Swirl then add it to the ice cream as you eat it.

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