Strawberry Cheesecake Ice Cream Lite 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.,

STRAWBERRY CHEESECAKE ICE CREAM (FOR ELECTRIC ICE CREAM MACHINE)

Steps:

• Blend all ingredients until smooth. Chill ingredients for about 1 hour, or until cold.
• Turn on ice cream machine and set it to chill the freezing/mixing bowl for 5 minutes.
• Spoon the cooled mixture into the freezing/mixing bowl of machine. Set the freezing timer to the 30 minute maximum setting. Push start button.
• When timer rings, spoon ice cream into dishes and enjoy.

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 ICE CREAM CHEESECAKE

Steps:

• Set ice cream on counter for 30 minutes to thaw.
• In a bowl, mix the graham cracker crumbs, butter, and sugar with a fork. Press this mixture over the bottom (and slightly up the sides) of a 9-inch springform pan using your fingers. Then use the bottom of a glass to flatten/compact it. Set aside.
• In a large bowl, mix the softened ice cream with a wooden spoon until smooth and creamy but not melted (you can also use a mixer with a paddle attachment). Break the storebought cheesecake into pieces and fold it into ice cream. Pour the mixture onto the crust in the springform pan and smooth out the top.
• Put in the freezer to set for four hours.
• When ready to serve, remove the sides of the springform pan and allow to sit on counter for 15 minutes before slicing. Top with thawed sweetened strawberries with their juice and serve immediately.

STRAWBERRY CHEESECAKE ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
• Add the cream cheese, strawberries, and strawberry jam, and mix thoroughly.
• Gently fold the crackers into the mixture, then transfer to baking pan (top with crackers if desired).
• Freeze for 3-4 hours.
• Enjoy!

STRAWBERRY CHEESECAKE ICE CREAM RECIPE - (4.5/5)

Steps:

• Strawberry puree: Set aside 6 to 8 strawberries and puree the rest in a blender until smooth. If using unsweetened frozen strawberries, thaw first in a large bowl. (This may take a few hours.) Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed. Pour the puree into a 2 cup measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste (and I recommend this). Store covered in the refrigerator for one week. The sauce can also be frozen. Cheesecake crust: If using, combine the graham cracker crumbs, melted butter and sugar with a fork. Press into a 1/4 sheet baking pan and bake for about 10 minutes. Set aside to cool. Makes approximately 1 1/4 cups. Ice cream: In a small saucepan, over medium-high heat, bring the whole milk/heavy cream (or half-and-half) and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Note: I use vanilla bean paste, and I add that directly into the milk. A true time saver! Meanwhile in a stainless steel bowl beat the cream cheese, egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding milk/cream into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs do not curdle. If any lumps do form, strain the mixture. Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170°F). Note: I cook my custard over direct heat, constantly stirring, and being sure that it doesn't come to a boil. (The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.) Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using, and the strawberry sauce (puree). Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight). Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, cut the reserved fresh strawberries. Taste them, and add a little powdered sugar if they are a little on the tart side. Stir them in to the churned ice cream. Add about 1/4 cup of the graham cracker crust and gently fold it in. As you transfer the ice cream to a chilled container, add a layer of graham cracker crust and store in the ice cream in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften-or let sit on the counter for about 15 minutes.