Strawberry Cheesecake Ice Cream

Over the weekend, K and I celebrated 7 years together. Of course, celebrating with a baby looks much different than before, but it’s ok. Through these 7 years, I can usually count on K to get excited for strawberry desserts. To you, a strawberry cheesecake ice cream might sound odd during any season other than summer, but for him, it’s perfect any time of the year. He asked for a fruity ice cream a while back, and I happened to have some cream cheese leftover that I wanted to use. Soooo I decided to do a new version of this strawberry ice cream, inspired by this blueberry cheesecake ice cream. Now, I could have gone as fancy as I did for the blueberry one, but I didn’t have time. So, this is an easy way to add a bit of tang to the strawberry ice cream without as much trouble.

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So, to K…we hit our next prime year. May we continue to seek out all of the future prime years together. 🙂

Directions for Strawberry Cheesecake Ice Cream

  • 2 cups strawberries
  • 1/4 cup, plus 1/2 cup sugar
  • 4 egg yolks
  • 1 cup heavy cream
  • 2.5 cups milk
  • Pinch of salt
  • 1-2 Tablespoons vodka
  • 4 ounces cream cheese, room temperature

 

In a small saucepan over medium heat, stir together the strawberries and 1/4 cup sugar.

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Continue stirring and cooking until the berries are soft and the liquid has reduced some (about 10 minutes).

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Let the mixture cool some before blending it with the cream cheese in a food processor or blender until smooth.

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Cover and refrigerate overnight (or for at least a few hours).

Meanwhile, whisk together 1/4 cup sugar with the egg yolks. In a medium saucepan over medium-low heat, stir together the cream, milk, salt, and remaining 1/4 cup sugar. When the mixture reaches a temperature of 170 degrees, pour some of it into the egg yolks, whisking to temper the eggs.

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Pour the egg and cream mixture back into the saucepan, continuing to stir until everything thickens and reaches a temperature between 175 degrees and 180 degrees.

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Strain the base into a bowl.

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Stir the mixture occasionally as it cools to room temperature before covering it and chilling it overnight (or for at least a few hours).

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Before churning, whisk together the strawberry puree and the cream base. Feel free to stir in vodka.

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Freeze with your ice cream machine, then store in the freezer.

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Directions for Strawberry Cheesecake Ice Cream (without pictures)

  • 2 cups strawberries
  • 1/4 cup, plus 1/2 cup sugar
  • 4 egg yolks
  • 1 cup heavy cream
  • 2.5 cups milk
  • Pinch of salt
  • 1-2 Tablespoons vodka
  • 4 ounces cream cheese, room temperature

In a small saucepan over medium heat, stir together the strawberries and 1/4 cup sugar. Continue stirring and cooking until the berries are soft and the liquid has reduced some (about 10 minutes). Let the mixture cool some before blending it with the cream cheese in a food processor or blender until smooth. Cover and refrigerate overnight (or for at least a few hours).

Meanwhile, whisk together 1/4 cup sugar with the egg yolks. In a medium saucepan over medium-low heat, stir together the cream, milk, salt, and remaining 1/4 cup sugar. When the mixture reaches a temperature of 170 degrees, pour some of it into the egg yolks, whisking to temper the eggs. Pour the egg and cream mixture back into the saucepan, continuing to stir until everything thickens and reaches a temperature between 175 degrees and 180 degrees. Strain the base into a bowl. Stir the mixture occasionally as it cools to room temperature before covering it and chilling it overnight (or for at least a few hours).

Before churning, whisk together the strawberry puree and the cream base. Feel free to stir in vodka. Freeze with your ice cream machine, then store in the freezer.

 

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