We had friends coming into town who have a son with an egg allergy, so I researched breakfast and dessert options that could support the sensitivity and found this gem on http://www.bakedbyrachel.com. She also had several delicious breakfast recipes; egg-free pancakes and blueberry muffins were both hits at our house. This one takes several hours overall, but is well worth the time spent.
Roasted Strawberry Cheesecake Ice Cream
1 c whole milk
1 c heavy cream
8 oz cream cheese, softened
1/4 t salt
1/2 t vanilla
11/4 c sugar, divided
2 c strawberries
1/3 c crushed graham crackers
Blend milk, cream, cream cheese, salt, vanilla and 3/4 c sugar until smooth. Transfer into a clean container and refrigerate 8 hours.
Meanwhile, preheat oven to 425 degrees. Hull and slice strawberries, tossing them with the remaining 1/2 c sugar. Place on baking sheet with parchment paper and roast for 15 minutes. Transfer to a clean bowl and refrigerate.
Churn the dairy liquid in an ice cream maker according to manufacturers instructions. Add the strawberries and graham crackers during the last five minutes of churning, a little bit at a time. Alternate layers of ice cream and graham crackers in a freezer safe container and freeze till firm.