Rippled with jam and studded with shortbread biscuit, this creamy pudding is just made for summer
One of the things I most look forward to about European holidays is ice-cream. I find myself hypnotised by the feast of flavours perched in the windows of gelaterias, pondering how many I could realistically fit into one holiday. On a recent trip to Spain, I tried strawberry cheesecake ice-cream and was blown away. After some experimentation back home, I now suspect the Spanish version used actual cheesecake. And although I’m never usually one to shy away from a culinary project, baking up a cheesecake solely for the purpose of using it in ice-cream seems a bit much, even for me – but today’s recipe is close: rich, creamy and bursting with summer flavours.
Tamal Ray’s recipe for strawberry cheesecake ice-cream