Taste of Home
Cheesecake Strawberry Ice Cream
TOTAL TIME: Prep: 15 min. + cooling Process: 20 min./batch + freezing
YIELD: 1 gallon.
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
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
-
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.
-
5.
Nutrition Facts
1/2 cup: 202 calories, 11g fat (6g saturated fat), 61mg cholesterol, 65mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC