Do I need an ice cream machine for this recipe?

Yes, you do. If you do not have an ice cream machine, try these no-churn ice cream recipes instead - S'mores Ice Cream , No Churn Mint Oreo Ice Cream and Pistachio Chocolate Semifreddo

Why do you not use fresh strawberries in ice cream?

Fresh strawberries are made up of 92% water. The high water content in fresh strawberries causes ice cream to become icy, thus losing it's creamy texture. Freeze-dried strawberries virtually contains no moisture, making it ideal for adding into ice cream.

What are freeze-dried strawberries?

In the simplest of terms, freeze-drying is a process in which 98% of water is removed from a product while also retaining its nutrients and flavor. According to the FDA, freeze-drying or lyophilization removes water by freezing a product at a low temperature and then placing it under a vacuum. This allows the ice to change directly from a solid state to vapor, all while bypassing the liquid phase. This leaves the fruit dry, light and crisp, which is ideal for our ice cream.

Why do we temper egg yolks in ice cream?

In cooking terms, tempering is the process of combining two ingredients together of drastically different temperatures. In our ice cream recipe for instance, we need to combine cold egg yolks to hot cream. Tempering the yolks will ensure a silky texture and prevent curdling.

What should I do with my leftover egg whites?

You can make a meringue based dessert, like my Black Forest Eton Mess , Lavender Blackberry Pavlova or Mini S'more Tart with your leftover egg whites!

What's the difference between custard style ice cream and regular ice cream?

Custard style ice cream contains egg yolks in the base. Regular ice cream or "Philadelphia" style ice cream only contains, milk, cream and sugar.

Strawberry Cheesecake Ice Cream

Description

Kick off the summer with this incredible homemade churned Strawberry Cheesecake Ice Cream! This frozen custard features a tangy cream cheese base that's studded with freeze-dried strawberries and swirled with strawberry jam and graham cracker crumbs!

Ingredients

Ice Cream Base

2 Cups (1 pint or 473g) Heavy Whipping Cream
1 Cup (227g) Whole Milk
2/3 Cup + 2 Tablespoons (134g + 25g) White Sugar, divided
5 Large Egg Yolks
8oz (227g) Block Cream Cheese (Philadelphia is the best), cubed & room temp
2 Teaspoons Vanilla Paste or Vanilla Extract

Add-Ins

2 Cups (34 grams), Freeze-Dried Strawberries, roughly chopped or crushed by hand (*see note below)
1/4 Cup (or more if you'd like) Homemade or Store-Bought Strawberry Jam
Crushed Honey Graham Crackers (I used 4 rectangles total, but use as much as you'd like)

Cook Mode Press to prevent your screen from going dark!

Instructions

Cut your cream cheese into small cubes and set aside.
In a large saucepan over medium heat, whisk together heavy cream, milk and 2/3 cup of sugar. Allow the mixture to reach about 170ºF (76 ºC). Careful not to boil.
Meanwhile, place egg yolks and 2 tablespoons of sugar in a medium bowl and whisk until it thickens and turns to a pale yellow.
Once the cream/milk mixture reaches 170ºF, turn the heat off. Now we need to temper the yolks. In a slow and steady stream, add 1/4 cup of the warm cream/milk mixture into the yolks while whisking continuously. This is important so you don’t scramble the yolks. Add another 1/4 cup and whisk, repeat 2 more time. Slowly pour the yolk mixture back into the pot and whisk well and constantly. Over medium heat, bring the mixture back up 170ºF (76ºC).
Turn the heat off and add cubed cream cheese and mix until smooth. It may take several minutes for the cream cheese to completely melt. Finally, add vanilla and mix until smooth.
Strain mixture into a clean medium sized bowl, preferably with a spout. We are straining to ensure a smooth custard.
Place cling wrap directly onto the custard to prevent a skin from forming. Place another piece of cling wrap over the bowl and cover completely. Chill overnight for at least 8 hours or up to 48 hours.
When you are ready to churn, add crushed freeze-dried strawberries to the chilled custard and mix well. Pour the custard into an ice cream machine and follow the manufacturer's directions. Depending on your ice cream machine, it will thicken and nearly double in size after 10 to 15 minutes. It's ready when it resembles soft serve ice cream.
Add half the of the churned ice cream into a container and several dollops (2 heaping tablespoons) of strawberry jam or preserves and swirl into ice cream. Then add graham crackers crumbs on top. Repeat layers again with the remaining ice cream, strawberry jam and graham crackers crumbs. Swirl together and cover tightly.
Freeze for 4 hours before serving. Enjoy!!

Notes

The freeze-dried strawberries are measured straight out the bag and before chopping. I used a whole bag from Trader Joe's which is 1.2 oz (34 grams).

Homemade ice cream is best eaten within a week, but will last 2 weeks if stored properly. For best results, store in an airtight freezer-safe container to prevent ice crystals from forming.

If the ice cream is too firm to scoop, leave on the counter for 5 minutes to soften.

Prep Time: 25 Minutes For Base + 8 Hours of Chilling
Freeze Time: 4 Hours
Category: Ice Cream