Over the past month, Tally seems to have outgrown her dairy intolerance, and real ice cream is once again part of my life.
Ice cream is my favorite dessert (just barrrrely edging out cookies), so I’m really happy to have it back on the table.
And once ice cream was an option again, I realized I hadn’t used my ice cream maker since we moved to Arizona two years ago.
I blame our freezer, mostly.
Because of the layout of our kitchen, we bought a counter-depth fridge so that we could actually open the dishwasher.
Which is great for using the kitchen, but means that our freezer is tiny.
Bart and I have been meaning to buy a second freezer since . . . August of 2015, but haven’t. So our freezer space is very tight and usually doesn’t have room to put the ice cream canister in there to freeze.
But once I could eat ice cream again, I was dying to make some homemade ice cream and so I moved heaven and earth and frozen chicken breasts to make room for the ice cream canister.
Ella and I made this strawberry cheesecake ice cream together a few weeks ago when she had a half day of school and it turned out amazingly well.
It might be the best homemade ice cream I’ve ever made.
Because I wanted us to be able to make the ice cream from start to finish in one sitting, I used sweetened condensed milk (I used the Eagle Brand – this isn’t a sponsored post, but I did meet them at Mom 2.0 earlier this year and they gave me a couple of free cans of sweetened condensed milk).
Usually, you have to cook the sugar and milk or cream together to get it to dissolve, which then means you have to chill it, and using sweetened condensed milk means you can skip that step (and save yourself a few hours).
Also, my biggest pet peeve with homemade ice cream is when it has that coat-your-tongue quality, like you’re eating straight whipping cream, and this one doesn’t have that all.
This is the perfect end-of-summer recipe, so if you’re looking for a delicious treat for the Labor Day weekend, this strawberry cheesecake ice cream is a winner.