Strawberry Cheesecake Ice Cream

This ice cream isn't messing around.  I have never bought or I'm not even sure tasted mascarpone, but I have now.  I didn't know what to expect, but I liked it.  Thick and creamy, the perfect addition to an ice cream base.

What you'll need:
1 small container mascarpone cheese (I think its 6oz)
1 tablespoon amaretto liqueur
1/2 cup heavy cream
1/2 cup whole milk
1 teaspoon vanilla
1 cup strawberries crushed
1 cup sugar divided
1/2 cup water
2 tablespoons light corn syrup
Shortbread cookies

Combine first 5 ingredients and 1/2 cup sugar in a bowl and mix until almost doubles and looks more like whip cream, about 5 minutes.  Freeze according to ice cream makers instructions.

In a medium pan bring water, other half sugar and corn syrup to a boil.  Add strawberries.  Continue to boil for another 5 minutes or until has a syrup consistency.  Pour through mesh strainer into a small bowl and press with a spatula until just strawberry seeds and goop (not sure what you jam makers call that) remains.  Cool syrup in fridge or freezer to speed up.

Break up short bread into pieces.  You will want 2-3 cups depending on how small you crush your pieces.  Once ice cream is done, fold in cookies.  Don't add your strawberry sauce until it is completely cool.  Layer ice cream and syrup.  Let sit over night before serving, usually ice cream is really good fresh out of the ice cream maker when its more like soft serve.  I think this one defiantly needs to be solid.

I finally remembered to show you my Mini Yum Yum Machine.  Thanks Mom!

Good thing these recipes don't make a large batches.  Other wise I would never fit into my wedding dress.  Kam keeps telling me I need to stop cooking.  He doesn't mean it, at all. Enjoy!