Divine Strawberry Cheesecake Ice Cream Recipes

CHEESECAKE STRAWBERRY ICE CREAM

Steps:

• 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. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.,

DIVINE STRAWBERRY CHEESECAKE ICE CREAM

Steps:

• Heat cream in a small saucepan over medium high heat just to the point where it begins to foam up then remove from heat.
• Meanwhile, in a stainless steel bowl, beat cream cheese, egg yolks, and sugar until light and fluffy (about two minutes).
• Slowly pour the heated cream into the mixture, be sure to continue whisking constantly so that the eggs do not curdle, strain out any lumps before the next step.
• Place the bowl over a saucepan of water and, stirring constantly, cook until the custard thickens enough to coat the back of a wooden spoon (the film of custard on the back of the spoon, when raised, should stay in place even when you draw a line through it with your finger).
• Immediately remove the custard from the heat and stir to cool so it does not overcook.
• Stir in the vanilla extract and the strawberry puree.
• Cover and allow to cool to room temperature, then refrigerate several hours.
• Process the cold custard in your ice cream machine according to your manufacturer's instructions.
• Once made, stir in fresh chopped strawberries if desired and store in freezer.

STRAWBERRY CHEESECAKE ICE CREAM (LITE)

Steps:

• Place all ingredients (except 4 strawberries) into a blender and mix well. Pour into ice cream machine and allow to churn for 20 minutes.
• Meanwhile, chop remaining strawberries into small pieces. Add to machine and continue churning for an additional 5 minutes.
• Serve as soft-serve or place into a plastic container, cover and freeze for later (if it lasts that long). :).

CHEESECAKE ICE CREAM

Steps:

• In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
• Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
• Let the custard cool slightly, then stir in the lemon zest and cream.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
• When finished, the ice cream will be soft but ready to eat.
• For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
• *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
• *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.