Strawberry Cheesecake Ice Cream
A delectable homemade ice cream that combines creamy cheesecake flavors with fresh strawberries and crunchy graham cracker crust, perfect for warm days or any occasion.
Ingredients
For the strawberry sauce
- 2 cups fresh strawberries, chopped
- 1/2 cup sugar for strawberry sauce
- 1 tbsp lemon juice
For the ice cream base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar for ice cream base
- 1 tsp vanilla extract
- 1 package cream cheese (8 oz), softened
- 5 pieces egg yolks
For the graham cracker crust
- 1/2 cup crushed graham crackers
- 1/4 cup melted butter
- 1 tsp cinnamon
Instructions
Prepare Strawberry Sauce
- In a medium saucepan, combine the chopped strawberries, 1/2 cup of sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10 minutes.
- Set it aside to cool to room temperature.
Make Ice Cream Base
- In another medium saucepan, whisk together the heavy cream, whole milk, and 3/4 cup of sugar.
- Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
- Whisk the egg yolks in a separate bowl until pale and smooth.
- Pour some warm mixture into the egg yolks while whisking constantly to temper them.
- Pour the tempered yolk mixture back into the saucepan with the remaining cream.
- Cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and whisk in the vanilla extract and softened cream cheese until smooth.
- Allow this custard to cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.
Prepare Graham Cracker Crust
- Combine the crushed graham crackers, melted butter, and cinnamon in a small bowl.
- Spread this mixture onto a baking sheet and bake at 350°F (175°C) for around 8 minutes or until golden brown.
- Let it cool.
Churn Ice Cream
- When the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, add the cooled strawberry sauce and graham cracker crust, folding them into the ice cream.
Final Step
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Serve and enjoy your delicious creation.
Notes
For best results, chill serving bowls to ensure a refreshing scoop. Consider swapping vanilla for almond extract or using different fruits like mangoes or blueberries for variations.