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Strawberry Cheese Cake Ice Cream

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“Cheesecake, ice cream....two of my favorite things... hmm how can I have cheese cake AND ice cream? BINGO! This is a rich and creamy custard style ice cream. I love this recipe, it is a creation of my own (shall I say a permutation of some other recipes that I've tried) Begin making this one day in advance for best results.”
READY IN:
24hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring milk just to a boil in a heavy saucepan.
  2. Whisk together eggs, sugar, and salt in a bowl, then add hot milk in a slow stream, whisking.
  3. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, approx 2 to 3 minutes, the custard will coat the back of the spoon.
  4. Immediately pour custard through a fine-mesh sieve into a clean bowl.
  5. On very low speed, blend in cream cheese until thoroughly incorporated.
  6. Stir in cream and vanilla.
  7. Place plastic wrap directly onto surface of custard mixture and refrigerate for at least 4 hours or over night.
  8. Freeze completely cooled custard in ice cream maker.
  9. When custard is nearly done, add sliced strawberries.
  10. Complete freezing process and transfer to an airtight container.
  11. Place in the freezer to ‘cure’ for about two hours.
  12. Allow to stand at room temperature 5-10 minutes before serving.

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