Strawberry Cheesecake Ice Cream
Strawberry Cheesecake Ice Cream is a delectable dessert that's easy to make and perfect for any occasion. With a creamy custard base, chunks of strawberries, cream cheese, and graham cracker crust, this ice cream is sure to delight.
Strawberry Cheesecake Ice Cream is a delectable dessert that's easy to make and perfect for any occasion. With a creamy custard base, chunks of strawberries, cream cheese, and graham cracker crust, this ice cream is sure to delight.
- 1 tablespoon butter
- 1 cup heavy cream
- 1 cup milk
- 1/4 cups sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup strawberries cut into small pieces
- 2 small cubes cream cheese (about 2 tablespoons)
- 1/4 cup graham cracker crust crumbed
- 1 graham cracker crust: see next ingredients
- 1/4 cup graham wafer crumbs
- 1/2 tablespoon sugar
- Carbohydrate 23.4428854368405 g
- Cholesterol 129.353854238091 mg
- Fat 21.4420668945234 g
- Fiber 0.99199999332428 g
- Protein 3.03778562604475 g
- Saturated Fat 11.5044558454953 g
- Serving Size 1 1 Serving (122g)
- Sodium 127.139666691714 mg
- Sugar 22.4508854435162 g
- Trans Fat 1.15161970935527 g
- Calories 295 calories
Step-by-step
- Mix everything in a bowl.
- Press the mixture onto the bottom of a baking pan.
- Bake in a preheated 350F oven until golden brown, about 10-15 minutes.
- Let cool completely.
- Heat the cream, milk and sugar in a sauce pan until it almost boils, about 5 minutes.
- Reduce the heat to low.
- Add one tablespoon of the cream mixture to the eggs to temper them.
- Add the egg mixture to the sauce pan.
- Cook at low heat until it thickens and can coat the back of a spoon.
- Remove from the heat and stir in the vanilla extract.
- Chill the mixture in the fridge.
- Start freezing according to the instructions for your ice cream machine.
- About half way through add the strawberries, cream cheese and graham cracker crust crumbs.
A printed ingredient list cannot convey how temperature control dictates the physical structure of frozen dairy. Combining hot dairy with raw egg yolks without intervention creates scrambled lumps, which makes tempering an absolute necessity. Whisking continuously while introducing warm cream to the yolks raises their thermal threshold gradually. This specific mechanical action prevents protein coagulation and ensures a velvety custard base.
- Tempering requires adding only a single tablespoon of hot liquid to the yolks initially before combining the mixtures.
- Monitor the custard on low heat until it coats the back of a spoon and leaves a clean track when drawn through with a finger.
- Bake the graham cracker crumb base at 350 degrees Fahrenheit for 10 to 15 minutes until it turns golden brown and releases a toasted aroma.
- Cool the custard completely in the refrigerator before transferring it to the ice cream machine to keep the churn efficient.
- Incorporate solid mix-ins like strawberries and crust crumbs precisely halfway through the freezing cycle to prevent them from sinking to the bottom.
Pair this rich frozen dessert with tart components like a fresh lemon-mint salad or espresso to balance the dairy weight. Modifying the recipe for dairy allergies requires substituting full-fat coconut milk and plant-based cream cheese at a one-to-one ratio.
