Strawberry Cheesecake Ice Cream

Name: Strawberry Cheesecake Ice Cream
Prep time: 20 min
Total time: 20 min
Yield: 1 gallon
Ingredients: 3 cups sugar; 3 tablespoons all-purpose flour; 1 pinch salt; 8 cups milk; 4 eggs, lightly beaten; 1 (8 ounce) package cream cheese, cubed; 1 teaspoon vanilla extract; 3 cups frozen unsweetened strawberries, thawed or 3 cups fresh strawberries; 2 cups heavy whipping cream

Submitted by looneytunesfan

"In Southern California, we eat ice cream all year round. This is a good one."

Download

Ready In:: 20mins
Ingredients:: 9
Yields:: 1 gallon

ingredients

3 cups sugar
3 tablespoons all-purpose flour
1 pinch salt
8 cups milk
4 eggs, lightly beaten
1 (8 ounce) package cream cheese, cubed
1 teaspoon vanilla extract
3 cups frozen unsweetened strawberries, thawed or 3 cups fresh strawberries
2 cups heavy whipping cream

directions

In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
Whisk a small amount of hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Stir in the cream cheese until melted.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.