Strawberry Cheesecake Ice Cream

After we picked all of those strawberries the other weekend, I knew I wanted to make some sort of ice cream. Last summer I made strawberry ice cream (so fresh!), but I had strawberry cheesecake ice cream on my mind this year. It took me a while to find a recipe that looked good, particularly because I wanted the graham cracker crust pieces. I even started making one recipe that totally flopped, but I was determined so I turned to this recipe. The custard was pretty basic and is very creamy, then you just add the cream cheese, strawberry, and graham cracker crust pieces. With the right ice cream maker, homemade ice cream is really a cinch to throw together for an easy summer dessert. Happy Monday!

Strawberry Cheesecake Ice Cream

for the ice cream:

1 cup heavy cream

1 cup milk

1/4 cup sugar

2 egg yolks, beaten

1 tsp vanilla extract

1 cup chopped strawberries

2 oz cream cheese, cubed

1/4 cup crumbled graham cracker crust

Heat the cream, milk, and sugar in a saucepan until it almost boils, about 5 minutes. Reduce the heat to low. Add 1 Tbsp of the cream mixture to the egg yolks to temper them. Add the egg mixture to the saucepan and stir quickly to combine. Cook at low heat until it thickens and can coat the beack of a spoon. Remove from the heat and stir in the vanilla extract. Cover custard and chill in the fridge overnight. Start freezing according to your ice cream maker's instructions. About halfway through, add the strawberries, cream cheese, and graham cracker crust crumbs. Freeze until ready to serve.

for the graham cracker crust:

1/4 cup graham cracker crumbs

1/2 Tbsp sugar

1 Tbsp butter, melted

Mix everything together in a small bowl. Press the mixture onto the bottom of a small baking pan. Bake at 350 until golden brown, about 10-15 minutes. Let cool completely.

source: recipe from closet cooking

Fresh Strawberry Ice Cream

I have this problem where I avoid tackling big, overwhelming tasks by busying myself with other non-essential, though time-consuming, tasks.  Like one week before we moved, I had zero boxes packed!  And instead of spending time packing, we went strawberry picking all Saturday morning.  Then I decided to make four batches of strawberry jam and this strawberry ice cream.  I prefer to operate in full-blown denial - as long as I can end my day with a bowl of ice cream.

Fresh Strawberry Ice Cream
1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
juice of 1/2 lemon
2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk (I used whole)

Combine the strawberries, 1/3 c sugar, and lemon juice in a mixing bowl.  Cover and refrigerate at least 1 hour.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.  Whisk in the 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk and whisk to blend.

Remove the strawberries from the fridge and mash to a puree.  Drain the juice from the strawberries and whisk it into the cream base just before transferring it to the ice cream maker.  Freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the mashed strawberries, then continue freezing until the ice cream is ready.  Makes 1 generous quart.

source:  recipe from Ben & Jerry's Homemade Ice Cream & Dessert Book