Saturday, May 26, 2012

Strawberry Cheesecake Ice Cream to Cool You Down!

This past weekend, my husband and I thought it would be good to bust out our ice cream maker attachment to our stand mixer.  It was hot outside and there were lots of garage sales to go to.  I was able to find some locally grown strawberries from one of the nice grocery stores nearby.  Strawberries like that are hard to come by!  They have so much flavor and are very sweet.  It's too bad that most of the strawberries you get today are mostly flavorless.  I'm not a big fan of strawberry ice cream, but I thought the local berries were just the right tartness.  I got the ideas of the recipe from two other recipes.  I got the strawberry cheesecake ice cream recipe from on her blog and then the graham cracker crumbles part from Melissa Symington's blueberry cheesecake recipe on (minus the cinnamon part.  Here's my mash-up on these two recipes:

Strawberry Cheesecake Ice Cream

2 egg yolks2 cups heavy cream1/3 cups sugar1 teaspoon vanilla extract1 cup strawberries (diced)2 ounces cream cheese (cut into small pieces)


  • 1 1/8 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 1/4 cup butter, melted

Mix graham crackers crumbs, tablespoon of sugar and butter in a medium size bowl.  Spread over cookie sheet and bake at 350 f degrees for about 10 minutes or until golden brown.  Let cool and set aside.

Whisk egg yolks in a small bowl. Set aside.

In a small saucepan, heat cream and sugar until sugar dissolves and cream is almost boiling. Pour a small amount of the mixture into the egg yolks, whisking constantly. Pour eggs into the cream while you continue to whisk the entire thing. Cook at low heat until the mixture has thickened. Remove from heat and stir in vanilla. Chill in refrigerator.

Once chilled, freeze in ice cream machine according to manufacturer’s instructions. About 10-15 minutes in, add strawberries and cream cheese and graham cracker crumbles. Store in airtight container in the freezer.  Ice cream will harden.

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