When I saw the picture of the cheesecake ice cream pie in the book Sweet Cream and Sugar Cones, I knew I had to make one. But the one featured in the book was topped with blueberries, which got me thinking, what's my favorite way to top a cheesecake? For me, not blueberries. But what? I gave it some thought for a day or so, when I was hit with inspiration: turtle cheesecake! Oh yes!
I made a single batch of the cheesecake ice cream recipe, which was very straightforward and easy to do. The only change I might make would be to eliminate or reduce the amount of lemon juice added at the very end - it gave the ice cream a lemony flavor that would be a perfect match for a berry topping, but was a bit much for what I had planned. Note to self.
I followed the instructions in the book for ice cream pie with a cookie crumb base. I used Newman-O's, which made the perfect crust. The authors call for sugar added to the crumbs, but I only added half of what was called for, and could probably get away with not adding any of the sugar at all next time - the Newman-O's were plenty sweet. Another note to self.
Once the crust had cooked and cooled, I added the just-churned ice cream and let it sit for a day in the freezer. Then, for the toppings I toasted some pecans and chopped them. I melted a few ounces of semi-sweet chocolate over a double boiler. And I made my absolute favorite, creamy caramel sauce from The Perfect Scoop (which I think is my all-time favorite food). When we were ready to eat it, I sprinkled and drizzled everything on top. It was heavenly.
Must make this again - note to self.