Cheesecake Strawberry Ice Cream Recipe
Cheesecake Strawberry Ice Cream Recipe photo by Taste of Home

Cheesecake Strawberry Ice Cream Recipe

Publisher Photo
The custard-like ice cream is so rich and creamy that it tastes like you fussed for hours. But it's easy to make...and pretty, too. I like to serve it with chocolate fudge sauce. -Irene Yoder Fillmore, New York
TOTAL TIME: Prep: 15 min. + cooling Process: 20 min./batch + freezing
MAKES:32 servings
TOTAL TIME: Prep: 15 min. + cooling Process: 20 min./batch + freezing
MAKES: 32 servings

Ingredients

  • 3 cups sugar
  • 3 tablespoons all-purpose flour
  • Pinch salt
  • 8 cups milk
  • 4 eggs, lightly beaten
  • 1 package (8 ounces) cream cheese, cubed
  • 1 teaspoon vanilla extract
  • 3 cups fresh or frozen unsweetened strawberries, thawed
  • 2 cups heavy whipping cream

Nutritional Facts

1/2 cup equals 202 calories, 11 g fat (6 g saturated fat), 61 mg cholesterol, 65 mg sodium, 24 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
  2. Whisk a small amount of hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Stir in the cream cheese until melted.
  3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  4. Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 gallon.
Originally published as Strawberry Cheesecake Ice Cream in Taste of Home June/July 2004, p27

Nutritional Facts

1/2 cup equals 202 calories, 11 g fat (6 g saturated fat), 61 mg cholesterol, 65 mg sodium, 24 g carbohydrate, trace fiber, 4 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cheesecake Strawberry Ice Cream

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 23, 2011

Wonderful! I added homemade graham crackers pieces, and made it with my kitchen mixer instead of an ice-cream maker. I will definitely make this again.

MY REVIEW
Reviewed Jul. 10, 2010

It was good-it definitely has a custard taste. I think the recipe should state the strawberries should be mashed. I only halved/quartered them and found out my son does not like big frozen chunks in his ice cream.

MY REVIEW
Reviewed May. 19, 2010

I make this recipe every summer. My family loves it and we're so glad it makes such a big batch. It's fantastic!

MY REVIEW
Reviewed May. 19, 2010

I make this recipe every summer. My family loves it and we're so glad it makes such a big batch. It's fantastic!

MY REVIEW
Reviewed Sep. 27, 2009

I made this yesterday, and it turned out great. Only made half and that was plenty. Just need to make sure the cream cheese is completely melted before proceeding. I also almost forgot the whip cream after cooling, as no other ice cream recipe has ever called for it to be added after refrigerating.

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