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Strawberry Cheesecake Ice Cream

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“From the June/ July 2008 issue of Taste of Home magazine. This is a rich, decadent, amazing ice cream. I like to make a graham cracker "crust", bake it, and sprinkle over the top of the ice cream.”
4hrs 50mins
3 quarts

Ingredients Nutrition


  1. In a large heavy saucepan, heat the half and half to 175F; stir in the sugar until dissolved. Whisk a small amount of the hot mixture into the eggs.
  2. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160F and coats the back of a metal spoon. Remove from the heat.
  3. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla.
  4. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  5. In a large mixing bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries. I have a 5 quart mixing bowl, and needed to divide the batter into two bowls to mix it without splashing it out of the bowl.
  6. Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2 to 4 hours before serving.

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