Baked Macaroni and Cheese

The first Macaroni and Cheese I ever tasted came from a box. It would be a very long time before I ever tasted my first homemade Macaroni and Cheese. Although I don't remember if it was one made on the stovetop or baked. It would also be quite some time before I came to view Mac and Cheese as both a main dish and a beloved side dish. And only recently did I truly gain a deep appreciation of just how deeply embedded and how culturally important Macaroni and Cheese is in the Black culture. In the words of Brittany Hutson (a freelance writer from Detroit), "it is the center of life's milestones, trials, and tribulations....it's about tradition." Macaroni and Cheese is a dish served at all life's big events, a fixture at all holiday meals and special occasions. Recipes for Macaroni and Cheese are often passed down from generation to generation to further preserve and honor family traditions. While there is a great deal of regional variation in the these recipes, particularly the cheeses used and in it's preparation, a Southern Macaroni and Cheese is almost always baked. However, no matter where you grew up or how your Macaroni and Cheese was made, it is almost always synonymous with comfort food.

There are currently four recipes, three baked and one stovetop, for Macaroni and Cheese on the blog. The Gouda Mac and Cheese with Caramelized Shallots is made primarily with an aged Gouda Cheese but topped with some sharp White Cheddar Cheese. The Mac and Cheese East Coast Style is made with Fontina Cheese and Lobster. Macaroni and Cheese, Version 2, one inspired by a James Beard recipe, is primarily made with sharp white cheddar cheese but topped with gruyere cheese. And then there is the Stovetop Mac and Cheese with Caramelized Onions, the homemade version intended to invoke the memories of the boxed ones some of us grew up with. However, none of them were inspired by or based on Southern Macaroni and Cheese recipes. While it may have taken me awhile to get here, but this Baked Macaroni and Cheese finally pays homage to the cherished, celebratory Southern side dish.

After just one bite I knew this Baked Macaroni and Cheese would be the one I would tell everyone to make. It would be the only one served at gatherings from this point forward. 

A few weeks back one of my running friends asked if I had a simple recipe for Macaroni and Cheese. I wish now I had this one to give her. Because it gives simplicity a really, really good name.

And it's one reminding us that elbow macaroni is the only pasta to use. While you might be tempted to use cavatappi, orrecchietti, or even penne pasta, don't give in to that temptation. Cool the elbow macaroni to somewhere between the al dente and firm stage. Cooking time should be no more than seven minutes. 

Some will say it's not really a Southern Macaroni and Cheese recipe unless it's made with at least four cheeses. If you consider cream cheese a cheese, then technically this Baked Macaroni and Cheese is made with five cheeses. But only if you add the optional, but really worth it, freshly grated Parmigiano-Reggiano cheese to the top. Otherwise it's made with four cheeses. If you don't consider cream cheese a cheese or add the Parmigiano-Reggiano, then this is a three cheese mac and cheese. In addition to using eight ounces of Sharp White Cheddar Cheese, it uses eight ounces of Colby Jack Cheese. A cheese technically qualifying as two cheeses in one. Right?

All of the other Mac and Cheese recipes shared on the blog were made with whole milk, heavy whipping cream or a combination of both. This one uses evaporated milk. In addition to Kosher salt and pepper to ramp up the flavor, onion powder, garlic powder and paprika (regular or smoked) are added in. Making this one of the most flavorful macaroni and cheeses I have ever tasted. 

Definitely worthy of bringing to or serving at a celebratory meal!

Many of us are stay at home, Covid19, maintain social distance, no hugging weary. When you add all of the unrest and injustices occurring on top of this, never have cravings for comfort food been stronger. It explains it part why our consumption of homemade bread, chocolate chip cookies, and banana bread is at an all-time high.

While many of us are still trying to keep our social gatherings small, our desire to remain physically connected to our family and friends is unyielding. So there may be no better way to bring some much needed joy to our lives than by making this Baked Macaroni and Cheese.  I promise, in just one bite, you will feel as if you have temporarily gotten off the corona-coaster. And quite possibly discovered your most favorite version of a Baked Macaroni and Cheese in the process. A simple down-home version of a recipe with roots from the South.

Recipe
Baked Macaroni and Cheese (recipe inspired from multiple sources)
Serves 8-10

Ingredients
1 pound (454 g) elbow macaroni, cooked to somewhere between al dente and firm (about 7 minutes), and drained
8 ounces (226 g) Sharp White Cheddar Cheese, coarsely grated
8 ounces (226 g) Colby Jack Cheese, coarsely grated
8 ounces (226 g) cream cheese, cut into 1/4 inch cubes
2/3 cup sour cream
1/2 cup (1 stick, 4 ounces) unsalted butter, melted and cooled slightly
3 large eggs, lightly blended
12 ounce can of evaporated milk
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dry mustard (such as Coleman's)
1/4 teaspoon paprika or smoked paprika plus more for sprinkling over the top before baking
Optional, but a worthy finishing touch: Freshly grated Parmigiano-Reggiano Cheese 

Directions
1. Preheat oven to 350 degrees (F). Generously butter a 9" x 12" baking dish. Set aside.
2. In a large bowl, add in the grated cheddar and grated Colby Jack cheeses. Stir until well blended. Remove one cup of the cheese mixture and set aside.
3. Add in the melted butter, evaporated milk, sour cream, cream cheese and eggs to the remaining cheeses in the large bowl. Stir to combine.
4. Add in the kosher salt, white pepper, garlic powder, onion powder, dry mustard and paprika. Stir to blend.
5. Stir in the drained, cooked macaroni. Stir to combine.
6. Pour the mixture into the prepared baking dish. Top with the reserved one cup of grated cheeses and generously sprinkle with paprika. Now would be the time to sprinkle on freshly grated Parmigiano-Reggiano cheese if you are using.
7. Place the baking dish on a baking tray and place in the oven. Bake for 35 minutes (but no more than 40 minutes) or until the top is browned and cheese is bubbly on the sides of the pan. Do not over bake!
8. Let the Baked Macaroni and Cheese sit for at least 10 minutes before serving. 
9. Store any leftovers covered in the refrigerator for up to four days. They reheat well in the microwave. 

Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan

Every so often my friends tell me about a recipe or something they ate and suggest maybe I want to 'make it even better'. For so many reasons I love when this happens. However, the conundrum for me is that I haven't either made their recipe or tasted the dish they want slightly reinvented. Which means unless they taste it, I really don't know if 'my' version is indeed a better one. And while I usually like to work 'solo' in the kitchen, especially when making and photographing a new recipe, I decided to ask one of my friends if she wanted to come over to witness chaos in action. Because it was she who was the one telling me about a flatbread recipe topped with a ricotta flavored lemon and Italian herbs, sautéed Brussels Sprouts, grated Italian cheeses, and a honey infused with chilies (aka Mike's Hot Honey). By asking her to join me in the kitchen, not only could I bounce my recipe revision ideas with her, I could get her very honest opinion on whether or not my version was as good as (or better) than the one she had made. As it turned out, what I initially envisioned as some of the changes to the recipe she gave me ended up changing for the better. Proof that two heads are sometimes better than one.

With some freshly made homemade ricotta in the refrigerator, I made a Whipped Lemon Thyme Ricotta instead of a ricotta mixed with lemon and Italian Herbs. Why did I make that change? Well, I happen to love the flavor combination of lemon and thyme. And in doing some reading about which herbs pair well with Brussels Sprouts, thyme was one of those regularly mentioned. But there was a secondary reason for this change. I wanted to use fresh rather than dried herbs. Not only because I believe fresh herbs are a better flavor enhancer, but I didn't have a jar of anything labeled Italian Herbs in my cabinet. 

While it would have been easier to sauté some finely sliced Brussels Sprouts, I thought Roasted Brussels Sprouts might be more flavorful. There is just something irresistible about the flavor of roasted Brussels Sprouts.

Because I couldn't find a good flatbread at the grocery store, I bought some Naan. Actually I bought a package of both smaller ones and larger ones because I wasn't certain which one to use. I ended up using the larger ones. However, if I were going to make 'individual, non-shareable' servings I would definitely use the smaller ones. And rather than initially roast the Naan in the oven (like the recommendation of roasting the flatbread in the oven), I decided it should be lightly brushed with olive oil and grilled.

And those were all of the preliminary recipe changes I made and kept. However, once my friend arrived, almost all of what I envisioned for assembling the Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan shifted. For the better, I might add. Yes, definitely for the better.

I wasn't going to put the assembled Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan back in the oven before serving. I knew I wasn't going to use a package of pre-shredded Italian Blend cheeses, but I wasn't going to top it with both freshly shredded Fontina and shaved Parmigiano-Reggiano cheeses (just the Parmigiano-Reggiano). All I can say is thank goodness I had someone around to get me to change my Type A personality mind!

If you haven't yet tasted Mike's Hot Honey, a honey infused with chilies, all I can say is you aren't living your best life. While all of the layers of flavor in this Lemon Ricotta and Roasted Brussels Sprouts on Grilled Naan are seriously beyond amazing, the finishing touch of Mike's Hot Honey sends it over the top. 

Roasting Brussels Sprouts at a high temperature (400 degrees F) amplifies their flavor significantly. From the charred, crispy leaves to the sweet, nutty, slightly caramelized flavor, roasted Brussels Sprouts are simply divine. Tossed in some olive oil, they roast for 30-40 minutes. Because the Brussels Sprouts are briefly reheated in the oven when the Naan is assembled, you can roast them several hours ahead and leave the out at room temperature.

What I learned in the process of making the Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan was to let the grilled Naan cool before slathering on a thick layer of the Whipped Lemon Thyme Ricotta. Not only does the Naan crisp up a bit when it's cooled, the ricotta doesn't melt into before it goes into the oven. And you definitely want to taste to the ricotta when you bite into this hearty appetizer.

After the layer of Whipped Lemon Thyme Ricotta on the cooled piece of Naan, goes a layer of the roasted Brussels Sprouts. Followed by a layer of shredded Fontina and shaved Parmigiano-Reggiano  cheeses. Then it all goes back onto a baking sheet in a preheated 425 degree (F) oven for 5-6 minutes or until the cheese has melted. After removing the Naan from the oven, top with a little more shaved Parmigiano-Reggiano, a sprinkle of sea salt, some thyme leaves and julienned basil leaves, and a generous drizzle of Mike's Hot Honey. And then get ready to have one of the best bites of your life!

After just one bite, I knew this recipe was a keeper! From the earthiness of the roasted Brussels Sprouts, to the creaminess of both the whipped lemon thyme ricotta and melted Fontina cheese, to the saltiness of the Parmigiano-Reggiano cheese, to the flavor of fresh herbs, to the spiciness of Mike's Hot Honey, this is one mouthwatering, scrumptious, satisfying appetizer. Destined to be the hit of your next small, safe, socially distanced gathering. Not only is it the perfect summer appetizer, it's one you will be making well into the fall while Brussels Sprouts are still in season.

We should all be so lucky to have friends looking out for our best interests and embracing all of our qwirkiness. Especially now more than ever. Thanks to my friend Sheri, I am able to share with you the recipe for this incredibly delicious Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan. One made infinitely better because of her. For so many reasons, thank goodness our paths crossed five years ago.

Recipe
Lemon Ricotta and Roasted Brussels Sprouts on Grilled Naan
Makes 2 large appetizers serving 4-8 or 4 smaller appetizers serving 4

Ingredients
Whipped Lemon Thyme Ricotta
1 cup homemade (or store bought) whole milk ricotta
2 teaspoons olive oil
1 teaspoon of fresh thyme leaves
Zest of one small lemon
1-2 teaspoons of freshly squeezed lemon juice

Roasted Brussels Sprouts
8 ounces (227 g) of small to medium sized Brussels Sprouts, ends trimmed, and halved if small or quartered if medium sized
2-3 tablespoons of olive oil
Kosher salt

Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan
2 large (about 10 inch each) or 4 small (about 5 inches each) pieces of Naan, lightly brushed with olive oil and grilled (about 2 minutes per side)
1 cup Whipped Lemon Thyme Ricotta, divided
Roasted Brussels Sprouts, divided
2 to 3 ounces of Fontina cheese, shredded and divided
1-2 ounces Parmigiano-Reggiano cheese, shaved and divided
1-2 ounces of Mike's Hot Honey, divided
Freshly chopped thyme and julienned basil
Flaky Sea Salt

Directions
Whipped Lemon Thyme Ricotta
1. Place all ingredients in the bowl of a small food processor. Process until smooth and creamy (about 2 minutes). Note: Begin with using one teaspoon of the freshly squeezed lemon juice. If you like your ricotta to have even more of a lemony flavor add in the additional teaspoon.

Roasted Brussels Sprouts
1. Preheat oven to 400 degrees (F).
2. Drizzle a generous tablespoon of olive oil on a rimmed baking sheet. Toss the quartered/halved Brussels Sprouts in a medium bowl with two Tablespoons of olive oil. Pour onto the baking sheet, placing cut sides down. Sprinkle with kosher salt.
3. Bake for 30-40 minutes or until the Brussels Sprouts are charred and crispy.
4. Remove from oven and let come to room temperature (or use immediately).

Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan
1. Preheat oven to 425 degrees (F).
2. Spread a layer Whipped Lemon Ricotta evenly over the grilled and cooled Naan.
3. Evenly divide the Roasted Brussels Sprouts and place on top of the ricotta layer.
4. Evenly divide the shredded Fontina and Parmigiano-Reggiano cheeses over the Roasted Brussels Sprouts layer.
5. Place in oven and bake for 5-6 minutes or until the cheeses have melted.
6. Remove from the oven and transfer to a serving platter or cutting board.
7. Top with additional shaved Parmigiano-Reggiano cheese, some freshly chopped thyme leaves and julienned basil, a sprinkle of flaky sea salt, and drizzle of Mike's Hot Honey. Cut into thick slices.
8. Serve immediately.

Notes: (1) Mike's Hot Honey is available in grocery stores, at Target, and on Amazon. (2) I used the Stonefire Authentic Flatbread Naan found at the grocery store. (3) You can make all of the elements of this appetizer several hours before assembling and putting into the oven.

Whipped Honey Ricotta Crostini

Have you ever discovered there was a guardian angel looking over you even when you didn't know you needed one? Well, that happened to me just this morning. And that guardian angel, the sister of one of my good friends, just happens to live more than 3,500 miles away. While out for a hilly four mile morning run on a warm, no, on a hot day, on the grounds of a local arboretum, I had taken my phone out to take a quick 'I need to remember this run' photo. But unbeknownst to me, my camera phone switched to video and somehow happened to connect to Facebook. The result was a live video that could best be described as a scene from of those scary movies with a heart racing chase scene. So during my dripping wet run, someone thought I might be in real trouble. And this someone just happens to live in Ireland. Upon seeing this video she immediately contacted her sister to check on me as the live video on my Facebook feed looked as if I was being chased through a forest. It wasn't until I got back to my car that I learned all of this was happening while I was out on my solo early morning run, in of all places, but a forest like setting. At first I was mortified at the thought of a live video capturing my heavy breathing while I was running on a very hilly course. But then I felt something very different. I thought the euphoria felt after a great negative split run was going to be my high for the day, but upon learning someone so very far away cared enough about my safety, well, there are no words to describe that kind of euphoria. I have always believed we all have guardian angels in close proximity to us, but I never imagined these guardian angels could be so far away. Lesson learned for the day: Never stop imagining what might be possible.

Seven years ago I shared a recipe for Homemade Ricotta. One made with only whole milk, heavy whipping cream, and buttermilk. Six years ago I shared a recipe for a Creamy Homemade Ricotta. One made with whole milk, heavy whipping cream, salt, and lemon juice. Up until recently I would have told you I liked them both. And I still do. But my opinion on what makes a homemade ricotta great, like so many other things these days, has changed recently. A new ricotta recipe shared by the daughter of my one of my dearest friends sent me down a ricotta recipe rabbit hole. While there may not be as many ricotta recipes as there are banana bread or chocolate chip cookie recipes, there is still a tremendous variability in both ricotta ingredients and cooking temperatures. Some ricotta recipes use whole milk only, others a combination of whole milk and heavy cream, and still others a combination of whole milk, heavy cream, and buttermilk. The source of acid is either lemon juice or vinegar. Some contend the use of lemon juice is preferred when using ricotta in sweeter recipes, while others believe vinegar works well for savory ones. Although neither of those are necessarily universally accepted beliefs. Additionally, the amounts and ratios of the acid to milk range considerably. With regard to the heat temperature of the milk/cream before the addition of the acid, recommendations range from 180 degrees (F) to 205 degrees (F). After this deep dive into the world of ricotta, I wondered if it was possible to create a BEST ricotta or if the ricottas I had previously made were good enough. But first I had some decisions to make. The first was whether or not I really needed another ricotta recipe in my life. Something I really wouldn't learn until I made and tasted a new one. The second was which combination of milks, which acid, and what heat temperature to use to create a new ricotta recipe. As the saying goes, nothing ventured, nothing gained. 

The underlying, more compelling reason for wanting to make a new ricotta recipe was due to the fact I wanted to make a whipped ricotta, specifically a whipped honey ricotta, to elevate the appetizer game around here. Having tasted a whipped ricotta at my first outdoor dining experience in more than three months, I was inspired to make one with even better flavor and better texture. Spoiler alert: This Whipped Honey Ricotta was even better than I hoped it would be. And I am a Whipped Honey Ricotta snob now.

So here's the thing. You don't have to make a homemade ricotta to make the whipped honey ricotta. Although once you taste a really good homemade ricotta, you might never buy a store bought whole milk ricotta again. And then when you discover how easy it is to make homemade ricotta, well you might never sacrifice the flavor of a homemade ricotta for the convenience of a store bought one. 

Here's the quick summary of this ricotta recipe. It's made with whole milk and heavy whipping cream, kosher salt, and white vinegar. The milk/cream mixture is heated to 200 degrees (F) before the acid (vinegar) is added. The recipe yields slightly more than 2 cups. Which is enough for two batches of the Whipped Honey Ricotta or enough for one batch as well as enough to use when making homemade meatballs (or any other recipes calling for whole milk ricotta). In all seriousness, this ricotta will make the absolute best Whipped Honey Ricotta.

To make the whipped honey ricotta, you will need one cup of the homemade ricotta, two generous teaspoons of a good quality honey, one to two teaspoons of olive oil, and a generous pinch of sea salt. When these ingredients are processed in a food processor, the result is the smoothest, creamiest, most luscious whipped ricotta ever. If you like your whipped ricotta even creamier, just add another teaspoon of olive oil. 

It goes without saying that the kind of bread you use when making for crostini matters. Slices of a grilled homemade Rustic No Knead Artisan Bread makes for an over the top delicious crostini, but you could easily use either a good quality rustic loaf of bread from the grocery store or a baguette. 

There are any number of toppings for the Whipped Honey Ricotta Crostini. You could keep it simple with serving it with some honey only. Or you could serve it with honeycomb. Or you could serve with it with some honeycomb, Serrano Ham, fig jam, sprigs of fresh thyme, and some flaky sea salt. Or you could serve it with any combination of those ingredients. 

In this day and age when we are all extra concerned with keeping everyone healthy, assembling the crostinis and serving them on a platter versus letting everyone make their own might be what you do. 

As far as appetizers go, this may be the most impressive, scrumptious, heartiest, luscious one ever! It may even be enough to be a meal for some! If you ever needed a reason to make homemade ricotta, this Whipped Honey Ricotta Crostini is more than reason enough. This could end up being your summer go-to appetizer. The one your family and friends will be swooning over. Even talking about the euphoria they experienced days or weeks after they tasted these Whipped Honey Ricotta Crostini for the first time. 

This may be the last homemade ricotta recipe I ever share on the blog.  And last but not least, I am really happy I went down that ricotta recipe rabbit hole one more time. Imagine if I didn't!

Recipe
Whipped Honey Ricotta Crostini

Ingredients
Homemade Ricotta (Makes slightly more than 2 cups of ricotta)
6 cups whole milk, preferably organic (do not buy ultra-pasteurized milk)
2 cups heavy whipping cream, preferably organic
1/2 teaspoon Kosher salt
3 Tablespoons white vinegar

Whipped Honey Ricotta
1 cup of homemade ricotta (see notes)
2 generous teaspoons of a good quality honey
2-3 teaspoons olive oil
Generous pinch of sea salt

Crostini
Whipped Honey Ricotta
8-12 thick slices (about 1/2" thick) of a hearty loaf if bread (like the Rustic No Knead Artisan Bread) or a good baguette, grilled
6- 8 slices of Serrano ham or prosciutto, cut in half
Fig Jam
Honeycomb
Flaky Sea Salt
Sprigs of fresh thyme

Directions
Homemade Ricotta
1. In a heavy bottomed saucepan pour in the milk, heavy whipping cream, and salt. 
2. Over medium heat, heat the milk/cream mixture to 200 degrees (F). This will take approximately 20 minutes.
3. Lower the heat and add the vinegar. Very, very slowly stir the vinegar for about 2 minutes (curds should begin to form).
4. Remove the pan from heat and place cover on top. Let the mixture sit for 20 minutes.
5. Ladle the ricotta curds using a slotted spoon or slotted ladle into a cheesecloth lined colander placed over a bowl. Let the mixture rest for 5-7 minutes.
6. Spoon the ricotta into a jar, cover, and place in the refrigerator. Or use immediately. (Note: I let my ricotta chill slightly before making the whipped honey ricotta.)

Whipped Honey Ricotta
1. Place 1 cup of ricotta, 2 generous teaspoons of honey, and two teaspoons of olive oil in a food processor. Process until the mixture is smooth and creamy (approximately 2 minutes).
2. If like your whipped honey ricotta even creamier add another teaspoon or two of olive oil and briefly process until incorporated.
3. Transfer whipped honey ricotta to a serving bowl.

Crostini
1. Spoon some fig jam into a small bowl. Cut a generous piece of honeycomb and place in a small bowl. Place the slices of Serrano Ham on a small plate. Place some flaky sea salt in a small bowl. Grill the thick slices of hearty bread. 
2. Either arrange all of the crostini ingredients on a platter. Or assemble the crostini and serve. 
3. To assemble the crostini, slather a generous amount of the whipped honey ricotta on the bread. Top with a piece of Serrano ham, a piece of honeycomb, a spoonful of fig jam, a small sprig of fresh thyme, and a small pinch of flaky sea salt.

Notes: (1) Instead of using a homemade ricotta you could also use a good quality store bought Whole Milk Ricotta. (2) Homemade ricotta is good for 3-4 days in the refrigerator. (3) If not using a homemade bread, buy a hearty, unsliced loaf of bread from your grocery store or favorite bread store.

Blueberry Mascarpone Ice Cream

"Do the best you can until you know better. Then when you know better, do better." (Maya Angelou) Never have words such as these been so timely, so timeless. In the wake of so many recent crimes against black humanity, I believe many of us are taking a step back, taking stock of our beliefs, our values, our understandings (or lack thereof), and our actions. Remaining silent has never been who I am, but as I have gotten older and hopefully a little wiser I have come to realize that a short period of silence can help bring clarity of thought. Especially if that time is used to read, listen, and reflect. What I have discovered in the past couple of weeks is that my knowledge gap is wider than I genuinely believed it to be. Which explains in part why I haven't yet added my voice to the collective voices calling for change. Real change, systemic change, meaningful change, uncomfortable change. As someone who once sought to be a change agent in the educational arena, hindsight has taught me change does not come without a significant shift in thinking, a willingness to confront the current reality with facts, accepting the risk of the unknown, and remaining committed especially when things get hard. I have always believed change is possible and I still do. And it seems, now more than ever, there are many who believe this too. 

Between all of the angst created by the current pandemic and witnessing all of the distress happening across the country, it feels as if I have been riding on a kind of an emotional roller coaster. And neither running nor baking has lived up to the therapeutic value it used to have. Although I couldn't imagine what my life would be, where my spirit would be without either of them right now.  Creating and having people gather around food has always been a source of great joy for me. If all of the world's problems could be solved around a table filled with some really good food, then one of my contributions might be this luscious Blueberry Mascarpone Ice Cream. Whether it or not it would be that powerful who knows. But it did get me back on the road to getting into my creative head space. And to resurrecting the ice cream machine I bought decades earlier!

Quite possibly this is the creamiest homemade ice cream I have ever tasted. From the richness of the ice cream, to the sweetness of the blueberry sauce, to the flavorful crunchiness of the Biscoff Cookies, this Blueberry Mascarpone Ice Cream is ice cream perfection. And dare I say it would rival even the boutique store-bought ice creams sold for nine dollars a pint? Yes, I absolutely dare.

Is it worth buying an ice cream machine for it you don't already own one? Yes it is. If you don't believe me, then at least borrow one from a friend. One taste of this mind blowing Blueberry Mascarpone Ice Cream and you will be convinced you need an ice cream machine in your life.

The Blueberry Mascarpone Ice Cream has three components: an ice cream base, a blueberry sauce, and coarsely crushed Biscoff cookies. A well chilled ice cream base and well chilled blueberry sauce are critical to making this ice cream. A chilled ice cream base helps to ensure your churned ice cream has the creamiest texture. While a chilled blueberry sauce won't melt the ice cream when the layers are assembled.

With blueberries coming into season, this is the absolute perfect time to make this Blueberry Mascarpone Ice Cream. 

Create three layers of the ice cream, blueberry sauce and crusted Biscoff cookies when assembling to get the most evenly flavored, most beautiful scoops of ice cream. 

I used a metal loaf pan to freeze the ice cream, but an insulated ice cream container would also work. If using a metal pan, be sure to wrap it well with plastic wrap to keep the ice cream from drying out or getting freezer burned.

The first time I had a Biscoff cookie was on a flight from Chicago to Denver. I was smitten with them in the first bite. If you have never tasted Biscoff cookies before, they are kind of like a gingerbread cookie but only better because of their deep caramel flavor. The spices in the Biscoff cookies add an incredible depth of flavor to the Blueberry Mascarpone Ice Cream while the cookie itself gives the ice cream a great textural element. Note: You could always use Graham Crackers instead of Biscoff Cookies if you can't find them. 

Summer just got infinitely better. Heck, life just got a little bit better. All because of this Blueberry Mascarpone Ice Cream. If only everything in this world could be made better with everyone enjoying a scoop or two of a homemade ice cream. Now wouldn't that be wonderful? 

Recipe
Blueberry Mascarpone Ice Cream

Ingredients
Blueberry Sauce
2 cups (7 ounces, 200 g) fresh blueberries
1/2 cup (100 g) granulated sugar
1 teaspoon freshly squeezed lemon juice
pinch of Kosher salt

Mascarpone Ice Cream 
1 1/2 cups whole milk
1/2 cup heavy whipping cream
8 ounces (227 g) mascarpone cheese
4 large egg yolks
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla
Pinch of Kosher salt

8 Biscoff Cookies (2 1/4 ounces/64 g), coarsely crushed

Directions
Blueberry Sauce
1. In a heavy bottomed saucepan, add in the blueberries, granulated sugar, lemon juice and pinch of Kosher salt.
2. Stirring regularly, cook until the mixture reaches a slightly thicken consistency (about 5-6 minutes).
3. Remove from heat and pour the blueberry sauce into a small bowl. Let cool before chilling in the refrigerator. Note: Blueberry Sauce should be completely chilled before layering onto the ice cream.

Mascarpone Ice Cream 
1. In a medium size bowl, use a handheld mixer to beat together the granulated sugar and egg yolks until they are pale yellow, fluffy, and creamy (about 2 minutes). Set aside.
2. In a heavy bottomed saucepan, bring the milk (only) to a simmer.
3. Add about a quarter cup of the hot milk to the egg mixture. Whisk until smooth. Slowly add half of the remaining hot milk to the egg mixture, whisking until smooth. Pour the egg/milk mixture back into the saucepan. Increase heat to medium-high and cook until the mixture thickens slightly (whisking constantly). Do not let the mixture come to a boil.
4. Remove the saucepan from the heat and whisk in the heavy cream, mascarpone cheese, vanilla, and Kosher salt.
5. Pour the mixture into a heatproof bowl. Let it sit for about 10 minutes. Then cover with plastic wrap and let chill in the refrigerator for at least 4 hours or overnight. Note: The mixture should be well chilled before poured into an ice cream maker.
6. Line an 8" x 4" or 8" x 5" metal baking pan with plastic wrap. Set aside.
7. Pour the chilled mixture into the ice cream maker. Process until the ice cream is thick, scoopable, and well chilled (approximately 20-25 minutes according to most manufacturer directions). Note: Think achieving the consistency of a frozen yogurt when you are churning the ice cream.
8. Spread one-third of the ice cream into the prepared pan.
9. Top one-third of the blueberry sauce on top of the ice cream base layer. Use a butter knife to gently swirl the blueberry sauce into the ice cream.
10. Top the bottom ice cream/blueberry sauce layer with one-third of the coarsely crushed Biscoff cookies.
11. Repeat for a total of three layers.
12. Wrap the pan with plastic wrap (wrap well to keep air from getting to the ice cream) and place pan in the freezer overnight.
13. Remove ice cream from the refrigerator and scoop into bowls or onto an ice cream cone.

Notes: (1) Use only whole milk. If possible use both organic milk and organic whipping cream. Do not use ultra-pasteurized milk. (2) Instead of Biscoff cookies, could use graham crackers, although the Biscoff cookies are incredibly flavorful. (3) Instead of a Blueberry Sauce to layer and swirl into the ice cream, make a Strawberry or Raspberry Sauce.

No Churn Strawberry Cheesecake Ice Cream

Homemade bread baking, Dalgona coffee making, Banana Bread baking, chocolate chip cookie making, Bolognese Sauce making, endless meal making (or so it seemed), book reading, putting together thousand piece puzzles, taking virtual online yoga classes, running outdoors, and search for Clorox wipes pretty much sums up what the last couple of months has looked like around here. With a few exceptions, those things will remain in my life for the next several months. Although I really do hope my yoga studio reopens, that the store shelves will again be filled with Clorox wipes, and there is a temporary hiatus from the madness of assembling challenging puzzles. Now with the start of the summer months I am feeling energized by the eagerly awaited return of other things missed and perennially loved. Like being able to get outdoors more, like making s'mores on the outdoor fire pit, and especially like making homemade ice cream. You haven't really lived life to its' fullest until you have tasted a homemade ice cream.

Could making no churn ice cream at home be the next 'thing' jump on the bandwagon thing we all do? Maybe. Or maybe not. Because it doesn't really matter if it's the next trendy 'it' thing. It only matters if we make it our trendy summer 'it' thing! 

And just like the no knead bread recipe doesn't require a bread maker, this No Churn Strawberry Cheesecake Ice Cream doesn't require an ice cream maker! You may already know this because this isn't the first time I have shared a no churn ice cream recipe with you. There has been the Expresso Chocolate Chunk (no churn) Ice Cream, the Peach (no churn) Ice Cream, and the No Churn Peanut Butter Ice Cream. With strawberries coming into season, it's the perfect time to share the recipe for this No Churn Strawberry. Cheesecake Ice Cream with you. Because what is not to love about strawberries and cream?

Making a no churn ice cream is almost full proof. In other words, it's really easy to do. One taste of it and your friends might start asking you when you are going to open up your pop up ice cream shop or if you are going to start driving a truck around selling ice cream. In other words, no churn ice creams, especially this one, are incredibly scrumptious. Most won't even know that it wasn't a premium store bought ice cream. It's that good. Seriously it is.

This No Churn Strawberry Cheesecake Ice Cream has two components: the quick cooking strawberry jam and the cheesecake ice cream. Made with fresh strawberries, some sugar, and a bit of kosher salt, the strawberry jam takes less than 10 minutes to make.

Cream cheese, sweetened condensed milk, vanilla, heavy whipping cream, crumbled up store bought pound cake, simple syrup, whole milk, and a dash of kosher salt are all you need to make the cheesecake ice cream. If using a stand mixer fitted with a whisk attachment, it takes less than ten minutes to make the ice cream. Using a store bought pound cake (see notes) might put this no churn ice cream in the semi-homemade category, but it has all of the feels of one 100% genuinely homemade. In other words, making this ice cream recipe is not just easy and simple to make, it's as decadent as one store bought.

Once both components are made, they are layered on top of one another in the container of our choice. All it takes to create the most ethereal looking ice cream is gently swirling the strawberry jam layers into the cheesecake ice cream layers as you go. (If you over swirl you will make pink ice cream!). I use this insulated ice cream container, but you could use a loaf pan (lined and covered well with plastic wrap first) or a square 9" x 9" pan (lined and covered well with plastic wrap). 

Let the ice cream chill in the freezer overnight. It will definitely be worth the wait as this no churn ice cream has all of the creaminess, all of the richness, and all of the deliciousness of one made in an ice cream maker or bought from the store. 

Serve the No Churn Strawberry Cheesecake Ice Cream in a cone or in a dish. Whichever is the way you enjoy eating ice cream the most. And seriously, it wouldn't be summer without having the enjoyment of eating some ice cream on a hot day. Right? Ice cream is definitely one of the summer essentials! Don't you agree? So having a recipe for homemade no churn ice cream is especially requisite in the summer months ahead. Imagine yourself sitting outside on a warm day savoring this beyond scrumptious No Churn Strawberry Cheesecake Ice Cream without ever having to leave the comfort of your home. Chances are you might need to go back in the house for a second scoop and won't even have to wait in line.

Recipe
No Churn Strawberry Cheesecake Ice Cream

Ingredients
Strawberry Jam Swirl
2 cups (300 g) fresh, ripe strawberries, stemmed and quartered (see notes)
1/3 cup (70 g) granulated sugar
1/4 teaspoon kosher salt

Cake Filling
2 cups (153 g) crumbled pound cake (see notes)
2 Tablespoons simple syrup
1 cup whole milk

Ice Cream
4 ounces (113 g) cream cheese, room temperature
14 ounce (396 g) can of sweetened condensed milk
2 cups heavy whipping cream
2 teaspoons vanilla
1/4 teaspoon kosher salt

Optional: Sugar cones or waffle cones

Directions
Strawberry Jam Swirl
1. In a medium sized heavy bottomed pot, add in the strawberries, sugar, and salt. 
2. Cook over medium heat until the sugar melts. Then increase the heat to medium-high and continue cooking (stirring regularly) until the mixture thickens (should coat the back of a spoon). Cooking time will be approximately 6-7 minutes. You should still have some small chunks of strawberries in your jam.
3. Remove from heat and transfer the strawberry jam to a heat proof bowl. Allow to cool slightly before putting in the refrigerator to chill. Note: The jam should be completely cool before it is layered on top of the ice cream.

Ice Cream
1. Combine the crumbled pound cake, simple syrup, and whole milk in a medium sized bowl. Stir to combine and set aside.
2. In the bowl of a standing mixer fitted with a whisk attachment, beat the cream cheese and sweetened condensed milk until smooth and creamy (about 2 minutes).
3. Add in the whipping cream and vanilla. Beat mixture until it has the consistency of a slightly stiffened whipped cream (about 3-4 minutes).
4. Fold in the cake mixture until well blended. Beat the entire mixture for an additional 15 seconds.
5. Spoon in about a quarter of the ice cream mixture to your prepared pan. Then top with about a quarter of the strawberry jam. Gently swirl. Repeat these alternating layers until all of your ice cream and strawberry jam is used up.
6. Seal container or wrap it well with plastic wrap and place in the freezer overnight.
7. Remove from the freezer about 5 minutes before you are ready to scoop, serve and savor!

Notes: (1) I used the Sara Lee pound cake found in the freezer section of most grocery stores. One batch of this no churn ice cream uses about a half of loaf. (2) One cup of strawberries is slightly less than 8 ounces. (3) This ice cream doesn't have the same shelf life of a store bought one. It's best for up to a week.