August 1st, 2013

Strawberry Cheesecake Ice Cream

If you are like me and love cheesecake and you love ice cream, you are really going to love this recipe. It comes the creamy deliciousness of cheesecake into a smooth and creamy ice cream. This recipe makes a lot of ice cream so it is great for large gatherings or for keeping in the freezer and eating all week long; you decide.

Strawberry Cheesecake Ice Cream


4 cups half-and-half
2 1/2 cups sugar
4 eggs, lightly beaten
1 cup heavy whipping cream
2 teaspoons vanilla extract
3 packages (8 ounces each) cream cheese, softened
2 tablespoons lemon juice
1 package (15-16 ounces) frozen unsweetened sliced strawberries, thawed


In a large heavy saucepan, heat the half-and-half to 175 degrees, stir in the sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in an ice bath; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

In a large mixing bowl, beat the cream cheese and lemon juice until blended. Gradually beat in the custard mixture. Stir in strawberries.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. YIELD: 3 quarts

*Recipe slightly adapted from Taste of Home Magazine June & July 2008.


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