shared by followers | following

Strawberry Cheesecake Ice Cream

  • 1 Quart
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ice cream, made from a custard with eggs, is my favorite ice cream recipe. I love the richness and creaminess of the end product. Adding cream cheese to the custard is pure genius! A puree of fresh strawberries was used to flavor this cream cheese custard, as a perfect summer flavor. I also baked a cheesecake crust, on a ¼ sheet pan, and added the bits of crust to the churned ice cream. This captures the perfect sweetness of cheesecake, with a little added crunch from the graham crackers. This flavor is a sure winner, if I do say so myself. (This recipe is adapted from Joy The Baker.)

Ingredients

I cup whole milk
1 cup heavy cream (or use 2 cups half-and-half)
½ vanilla bean or 1½ teaspoons pure vanilla extract
4 ounces cream cheese, room temperature
3 large egg yolks
cup granulated white sugar
cup strawberry puree (sauce)
1 cup fresh strawberries, chopped (optional)
For the Strawberry Puree (Sauce):
2 pints fresh strawberrys (or 1 - 20 ounce bag of frozen unsweetened strawberries)
¼ - ⅓ cup granulated white sugar, or to taste
Freshly squeezed lemon juice, optional
Optional Cheesecake Crust:
¾ cups graham cracker crumbs (5 graham crackers)
3 Tablespoons cup butter, melted
3 Tablespoons sugar

Nutrition Facts

Show Hide

More recipes by Foodiewife F.

views icon 7160 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In