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Strawberry Banana Cheesecake Ice Cream

Source of Recipe


From "The All-American Dessert Book" by Nancy Baggett






List of Ingredients



• 2-1/2 cups hulled whole strawberries, coarsely chopped
  
• 3/4 cup plus 2 Tbsp sugar, divided
  
• 1 tsp unflavored gelatin
  
• 1/2 cup milk
  
• 1 Tbsp fresh lemon juice
  
• 1 cup heavy whipping cream
  
• 1 small, slightly overripe banana, peeled and coarsely chopped
  
• 4 ounces cold cream cheese, cut into chunks
  






Instructions



1. In a medium bowl, thoroughly stir together the strawberries and 1/4 cup of the sugar. Let stand until the juices are released and the sugar dissolves. In a small bowl, sprinkle the gelatin over the milk. Let stand, stirring once or twice, until the gelatin softens -- about 5 minutes.
   
   
2. In a heavy, nonreactive medium saucepan, stir together the remaining 1/2 cup plus 2 tablespoons sugar, the lemon juice, and the cream-and-gelatin mixture. Bring almost to a boil over medium-high heat, stirring, until the gelatin dissolves. Let cool slightly.
   
   
3. Transfer the cream mixture to a food processor. Add the banana. With the motor running, add the cream cheese, several chunks at a time. Process until the mixture is completely smooth, scraping down the sides of the bowl as needed. Add the strawberries, processing in pulses just until the berries are chopped moderately fine. Turn the mixture out into a large bowl. Refrigerate, covered, until very cold -- at least 4-1/2 hours, and up to 24 hours.
   
   
4. Pour the chilled mixture into an ice cream maker and proceed according to the manufacturer's directions. When the ice cream finishes processing, turn out into a chilled plastic storage container.
   
   
5. Let firm up for at least 1 hour in the freezer before serving. (The ice cream will keep, tightly covered, in the freezer for up to 2 weeks.)
   
   Makes a generous 1 quart.