Strawberry Cheesecake Ice Cream
User Reviews
5.0
6 reviews
Excellent
Strawberry Cheesecake Ice Cream
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This deliciously creamy, slightly tangy cheesecake ice cream recipe combines fresh, juicy strawberries with crushed honey-graham crackers for a dream combo. Each scoop swirls with the delightful flavors of summertime!
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Ingredients
- 1 ¼ cup half-and-half (an American dairy product of equal parts whole milk and cream that contains 10.5-18% milkfat; Substitute 1: Mix 1 cup (240 ml) whole milk + 1 cup (240 ml) light cream (18-30% fat). Sub 2: Mix 1 ½ cup (360 ml) whole milk + ½ cup (120 ml) heavy cream (36-38% fat). Sub 3: Mix 1 ⅓ cup (320 ml) low-fat milk + ⅔ cup (160 ml) heavy cream.)
- ¾ cup heavy (whipping) cream
- 4 oz cream cheese
- 3 large egg yolks
- ¾ cup sugar
- 6 strawberries (for puree; 6 strawberries yield ¾ cup puree)
- 4 strawberries (for chunks; 4 strawberries yield ½ cup chopped)
- 4 honey graham crackers (crushed into small bits)
- 1 ½ tsp pure vanilla extract
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Instructions
- In a small saucepan bring the half-and-half and heavy whipping cream to a scalding point on medium low heat. “Scalding” means gently heating without allowing to reach boiling point. Immediately remove from heat.
- In a bowl (or stand mixer), whisk cream cheese, egg yolks and sugar till they turn light in color and fluffy.
- Once the egg yolks mixture is done, gradually pour and mix the scalding half-and-half & heavy whipping cream mixture in batches. Keep whisking constantly to avoid the eggs from curdling.
- Now place the bowl over a saucepan of simmering water, keep stirring continuously with a spoon until it starts to thicken up. Once the consistency is thick enough to coat the back of the spoon, the custard is ready. Immediately remove the bowl from the heat and stir it for few minutes to help it to cool down a bit.
- Meanwhile, make strawberry puree, chop up strawberries, and crush the honey graham crackers.
- Now add the vanilla essence and strawberry puree and stir well one last time. Cover the custard and let it chill in the refrigerator for 3-4 hours before making the ice cream.
- Once you're ready to make the ice cream, transfer the chilled custard to the chilled container of your ice cream machine and process according to the manufacture's instruction.
- During the last 5 minutes of ice cream churning in the machine, add the chopped strawberries and graham crackers. Transfer the ice cream to a container and let it sit in the freezer to set, about 3-4 hours. Serve Chilled.
Notes
- The recipe is adapted from Simply Reem.
Nutrition Information
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Serving
1QT
Calories
1623kcal
(81%)
Carbohydrates
151g
(50%)
Protein
21g
(42%)
Fat
106g
(163%)
Saturated Fat
60g
(300%)
Polyunsaturated Fat
5g
Monounsaturated Fat
31g
Cholesterol
690mg
(230%)
Sodium
635mg
(26%)
Potassium
689mg
(20%)
Fiber
3g
(12%)
Sugar
116g
(232%)
Vitamin A
3978IU
(80%)
Vitamin C
50mg
(56%)
Calcium
451mg
(45%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2QT
Amount Per Serving
Calories 1623 kcal
% Daily Value*
| Serving | 1QT | |
| Calories | 1623kcal | 81% |
| Carbohydrates | 151g | 50% |
| Protein | 21g | 42% |
| Fat | 106g | 163% |
| Saturated Fat | 60g | 300% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 31g | 155% |
| Cholesterol | 690mg | 230% |
| Sodium | 635mg | 26% |
| Potassium | 689mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 116g | 232% |
| Vitamin A | 3978IU | 80% |
| Vitamin C | 50mg | 56% |
| Calcium | 451mg | 45% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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