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Creamy Strawberry Cheesecake Ice Cream

This is the best ice cream we have ever found. It really tastes like frozen cheesecake. I like to make it in the morning and let it ripen in time for supper, but my husband usually can't wait that long!—Jacki Prettyman, Fort Scott, Kansas
  • Total Time
    Prep: 50 min. + chilling Process: 20 min./batch + freezing
  • Makes
    3 quarts

Ingredients

  • 4 cups half-and-half cream
  • 2-1/2 cups sugar
  • 4 large eggs, lightly beaten
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced

Directions

  • In a large saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Whisk a small amount of hot 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.
  • Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  • In a large bowl, beat the cream cheese, lemon juice and zest until blended. Gradually beat in the custard mixture. Stir in strawberries.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according to 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
3/4 cup: 430 calories, 28g fat (17g saturated fat), 150mg cholesterol, 180mg sodium, 38g carbohydrate (35g sugars, 1g fiber), 7g protein.

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