Indulgent Strawberry Cheesecake Ice Cream

July 14th, 2008 by katie

I scream...

Ok folks, this recipe is not categorized as easy or fast. It requires equipment you may or may not have and trying some new techniques you may or may not have been exposed to. But if you are feeling brave this recipe IS WORTH IT. Also, it makes enough and is so sinfully rich that I usually only make it once a summer. This was the first recipe I tried when I got my ice cream maker and it was the first time I had tried many of these techniques as well. The result was impressive, delicious ice cream that really wasn’t as hard as I thought. So who’s ready to make some ice cream? Come on, let’s get fat together…

Strawberry Cheesecake Ice Cream

makes about 2 quarts of ice cream, prep time: 10 min, cook time: about 20 min plus chilling time and however long your ice cream maker needs
  • 2 cups heavy cream
  • 4 oz. cream cheese
  • 3 egg yolks
  • 2/3 cup sugar
  • 1 1/2 tsp pure vanilla extract
  • 1 10 oz. container frozen sliced strawberries in syrup, thawed
  1. Puree strawberries in syrup, if you like bits of strawberry in your ice cream reserve a few and give them a rough chop.
  2. Heat the cream in a sauce pan just until it starts to bubble, without boiling. FYI, this is called scalding the cream for future reference.
  3. In a stainless steel bowl beat cream cheese, egg yolks, and sugar until light and fluffy, about 2 minutes.
  4. Slowly pour the heated cream into the egg mixture while whisking constantly so the eggs do not curdle. Slowly = barely a dribble, stirring constantly, until you’ve gotten about half of it in, then you can actually pour. If you dump the hot cream into your creamed egg yolk mixture you’ll get scrambled eggs. If you do get any lumps, strain them out before moving on to the next step.
  5. Place the bowl over a sauce pan of water and heat the water. Stirring constantly, cook until the custard thickens enough to coat the back of a spoon. Seriously, dip a spoon in the custard and pull it back out, then draw a line on the back of the spoon with your finger. If the line stays in place, you’re good. Be sure to lick your finger, but don’t let anybody see. They’ll want to lick too.
  6. Immediately remove the custard from the heat and stir to cool so it doesn’t over cook.
  7. Stir in the vanilla and 1/2-1 cup of strawberry puree (don’t be afraid to taste test until you get it the way you like it). This should give you about 4 cups of ice cream “batter.”
  8. Cover with plastic wrap by placing it against the surface of the custard (this prevents a skin from forming) and allow to cool to room temperature. Then refrigerate several hours until cold.
  9. Process the cold custard in your ice cream maker according to the directions. If desired, stir in some of the chopped strawberries from step 1. Personally, I don’t like too many hunks of frozen strawberry in my ice cream, it distracts from the velvety texture of this stuff.
  10. Store in the freezer in an airtight container.

Your custard is done when it coats the back of the spoon, so that if you draw a line through it the sides do not run together.

TIP: Leave out the strawberry syrup and you’ll get fabulously rich plain cheesecake ice cream. You can even add little bits of graham cracker crust during the processing stage. Purchase a ready made graham cracker crust and break it into small chunks. Add the crust pieces during the stir-in stage of your ice cream processing.

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Posted in Desserts

3 Responses

  1. Friend of the Chaos

    I can attest to the greatness that exists in this recipe.

    Thanks B -Katie 🙂

  2. Andy

    That looks incredible. Ice cream is something that I really want to learn to cook. I just have to get a hold of my girlfriend’s machine!

    Thanks Andy, it is delicious! The hardest part is tempering the eggs for the custard and thats not really hard just scary. I use this attachment for my stand mixer and it couldn’t be easier! – Katie

  3. Mom of a friend of Katie

    I tried the recipe today and it is wonderful. I really had my small nagging doubts about the recipe since most recipes call for 2 cups of cream plus 2 cups of milk. I kept looking at the recipe–no more milk. I followed your directions completely. I had bought this little ice cream maker for $2 at a garage sale, so I had some small nagging doubts about it, too. It did not have directions, so I just kinda guessed with the ice and salt thing, but the whole thing turned out fabulous. I’ll try to only make it once a summer, but it will be hard. Do you think peaches would work well, too? Glad my dear daughter gave me your blog address. I will check it frequently.

    Thank you so much for leaving me such a nice comment! I am glad you liked the recipe, I am sure it would work with peaches or any other fruit. It also is delicious with just the cream cheese base. -Katie

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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