In an attempt to use of some stuff sitting in my fridge (heavy cream, half-and-half, and strawberries that were approaching their expiration date), I started searching for an ice cream recipe. Why ice cream? I wanted something that wouldn’t go bad quickly, since I’m trying to start off the new year eating well.
This ice cream was really fantastic – tasted just like cheesecake. It was just the right texture (something that has been a challenge for me with the new Kitchen Aid ice cream making attachment), nice and creamy.
Strawberry Cheesecake Ice Cream
Adapted from Blueberry Cheesecake Ice Cream, Cooking Light July 2006
Makes 2 quarts, or 12 2/3 cup servings
- 2. c granulated sugar
- 3/4 c. (6 oz.) of 1/3-less-fat cream cheese, softened
- 4 large egg yolks
- 3 c. 2% milk
- 1 c. half-and-half
- 1 1/2 – 3 c. fresh strawberries, or other berries, coarsely chopped
- 1/4 c. confectioner’s sugar
- 1/4 c. water
Note: I happened to have skim milk on hand, so I used 2 c. skim milk and 2 c. half-and-half instead of the 3:1 ration described above. The higher the fat content in ice cream, the creamier it will be.
In a medium saucepan over medium-high heat, bring milk and half-and-half just to a boil. Remove from heat.
In a stand mixer fitted with the paddle attachment, combine sugar, egg yolks, and cream cheese on high-speed until smooth. Remove bowl from mixer and gradually whisk in the hot milk mixture – go very slowly so you don’t cook the egg, whisking constantly.
Transfer mixture back to the saucepan and cook over medium-low until it reaches 160°F, about 5 minutes. Stir constantly. Remove from heat and place pan in an ice-filled bowl. Cool completely, stirring occasionally.
As the milk mixture cools, combine strawberries, confectioner’s sugar and water in a small saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. The strawberry mixture should thickened slightly. Remove from heat and cool completely.
When the strawberry and milk mixtures have cooled, stir the strawberry mixture into the milk mixture until thoroughly combined.
Refrigerate 2-4 hours until very cold.
Make the Ice Cream: When mixture is very cold, pour into the freezer can of ice cream maker and freeze according to manufacturer’s instructions.
For those with the ice cream bowl for the Kitchen Aid Stand Mixer, set the mixer on speed 1 (stir) and gradually pour mixture into mixer. Continue mixing for 15-20 minutes (I left mine on for 20 minutes), or until mixture has reached desired consistency.
Freeze: Pour into a tupperware and place in freezer. Ice cream will take at least 4 hours to freeze completely.