This Strawberry Cheesecake Ice Cream is smooth and creamy, and deliciously sweet - a refreshing way to cool off on a hot summer evening.
Meanwhile, 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.
When both strawberry and milk mixtures have cooled, stir the strawberry mixture into the milk mixture until thoroughly combined.
When mixture is very cold, pour into the freezer can of ice cream maker and freeze according to manufacturer's instructions.
Pour into an air tight and place in freezer. Ice cream will take at least 4 hours to freeze completely.
This recipe makes 2 quarts of ice cream. If you only have a 1-quart ice cream maker, you may need to halve the recipe or freeze the ice cream in batches.
Note: In the past, I've made this with 2 c. skim milk and 2 c. half-and-half instead of the 3:1 ration described above, to make up for lower fat content in the skim milk. I'm a big fan of using what milk you have on hand. The higher the fat content in ice cream, the creamier it will be.