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Cheesecake Strawberry Ice Cream

Total Time

Prep: 15 min. + cooling Process: 20 min./batch + freezing

Makes

1 gallon

The custard-like ice cream is so rich and creamy that it tastes like you fussed for hours. But it's easy to make...and pretty, too. I like to serve it with chocolate fudge sauce. -Irene Yoder Fillmore, New York

Ingredients

  • 3 cups sugar
  • 3 tablespoons all-purpose flour
  • Pinch salt
  • 8 cups whole milk
  • 4 large eggs, lightly beaten
  • 1 package (8 ounces) cream cheese, cubed
  • 1 teaspoon vanilla extract
  • 3 cups fresh or frozen unsweetened strawberries, thawed
  • 2 cups heavy whipping cream

Directions

  1. In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
  2. Whisk a small amount of hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Stir in the cream cheese until melted.
  3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  4. Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 202 calories, 11g fat (6g saturated fat), 61mg cholesterol, 65mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 4g protein.

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