It's no surprise I love ice cream, and I also love to deconstruct things into sundaes. I deconstructed baklava into an intoxicating aromatic sundae and (while already a sundae) I took the banana split out of the boat for a very over-the-top plating for Valentine's Day.
When I was in Vegas last last April, my friend Jennifer and I went to Serendipity 3, and I ordered the strawberry cheesecake sundae. And while I knew they are known for being over the top and huge, I wasn't prepared for how ridiculously over the top this sundae was. It was bigger than my head and had probably an entire pint of ice cream in it, a huge slice of cheesecake slammed on the top and of course everything else that goes with it. Crazy! Even by Vegas standards.
I wanted to do a strawberry cheesecake sundae, and while make it my own style of over-the-top, bring it down a couple notches from were Serendipity 3 was.
Here is use a cream cheese ice cream, a local strawberry compote scented with vanilla, lightly sweetened and softly whipped cream, drizzle over it some balsamic reduction and scatter over the whole thing graham cracker crumbs. Nom nom nom.
Cream cheese ice cream is DELICIOUS, and is a great base to swirl in any type of summer fruit compote or if that's too much work, just pour the compote over a scoop and dig in. Cream cheese ice cream is also so very, very easy to make.
Cream Cheese Ice Cream
makes about 1.5 - 2 quarts
1 lb cream cheese
2 cup milk
2 tbsp lemon juice
1-1/2 cups sugar
1/4 tsp salt
1/2 heavy cream
Place cream cheese, milk, lemon juice, sugar and salt in a blender and blend until smooth. Stir in the heavy cream. Pour into an ice cream maker and process according to your machine's specifications. Transfer to a container and allow to freeze for several hours.