Save on Pinterest

Cheesecake Strawberry Ice Cream

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
    1 gallon

Ingredients

  • 3 cups sugar
  • 3 tablespoons all-purpose flour
  • Pinch salt
  • 8 cups whole milk
  • 4 large 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

Directions

  • 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.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1/2 cup: 202 calories, 11g fat (6g saturated fat), 61mg cholesterol, 65mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 4g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • C
    Jul 9, 2018

    For a contest winner, I am surprised that this recipe has not been edited to adjust volume amount. It is correct in stating that it "makes 1 gallon," however, that is ONE GALLON of liquid ice cream mixture ready to freeze, not one gallon of finished ice cream. I wish I would have known that before I made it. When the recipe states "Refrigerate remaining mixture until ready to freeze," it isn't joking. I am left with about 4-odd cups of stuff that to me isn't worth firing up my Rival 4-quart Electric Ice Cream Maker for a second time. I will probably freeze it into ice cubes to use in smoothies. That being said, it really is delicious ice cream. I mashed the berries as suggested by others and noticed how nice that was compared to the random, unmashed, hard frozen berries that I ran into while eating. I also stirred in a generous amount of coarsely crushed graham crackers at the end before I sent it to the freezer to cure. For those of you with a 4-quart electric ice cream maker like mine, I did the math and reduced the amounts so it will fill your can to the "fill line" with nothing left over. All the instructions remain the same. These new amounts will yield a gallon of FINISHED ice cream: 2 cups 1 Tbs white sugar 2 Tbs 1/16 Tbs white flour pinch salt 5 1/2 cups milk 3 eggs (really 2 3/4 eggs, but, yeah) 5 1/2 oz. cream cheese, cubed 1 tsp vanilla (I actually used 1 Tbs in the original recipe and it wasn't too much) 2 cups 1 Tb crushed strawberries 1 3/8 cups whipping cream ( = 1 cup 6 Tbs ) (Coarsely chopped graham crackers to stir in at the end) If I were you, I'd just measure a bit generously for those ingredients that call for odd extra tablespoons or such. Or not. Either way, the result is sure to be delicious.

  • sgronholz
    Jun 17, 2015

    This ice cream is wonderful! I did cut the recipe in half since it's just the two of us, and I also pureed the strawberries before adding them to the ice cream. We really enjoyed it and I will definitely make this again!

  • trippy2
    Dec 23, 2012

    No comment left

  • Bonnette23
    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.

  • Deanna Watkins
    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.

  • marenew
    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!

  • marenew
    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!

  • NevadaRose
    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.

  • joannemc
    Mar 20, 2006

    No comment left

  • fletch2w
    Dec 26, 2005

    No comment left