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
