So when strawberries went on special I knew exactly what I was making! The original recipe makes a large quantity & is sized for more of a commercial ice cream maker. This recipe is adapted to fit my ice cream maker.
Strawberry Cheesecake Ice Cream
Before you begin - get your mise-en-place (everything in place) together. Go ahead & have your 3 egg yolks separated & in a bowl. Have everything measured & ready to go. This recipe moves fairly quickly & you don't want to burn.curdle.scorch anything or you have to start all over.
- 2 cups chopped, fresh strawberries
- 4 Tb brown sugar
- Simmer on low until strawberries are soft. There will be a lot of syrup - this is ok! Remove from heat & puree. Set saucepan or bowl (depending on method used to puree - I pureed with a hand-held blender directly in the saucepan. If using your blender, pour back into saucepan or a bowl) in a bowl of ice to help cool quicker while you continue...
- 1/2 cup milk
- 1 tsp. vanilla
- Scald milk to 140 degrees on med/low heat. Be careful not to burn the milk. Yuck. In fact, you may want to use a double boiler just to be safe.
- 3 egg yolks
- 1/3 cup sugar
- 4 oz. cream cheese cut into cubes
- 1 Tb lemon juice (optional)
- Whisk yolks & sugar together in a medium bowl - should have a beautiful, creamy yellow color & a slightly creamy texture.
- Take bowl with egg yolks & set it on a kitchen towel - this will hold it in place. Very slowly pour, & I mean very very slowly people... let's say slowly dribble instead of pour actually... scalded milk into egg yolk mixture while whisking like a mad person. Whisk & dribble until all milk is added to egg yolks. And then whisk a little more. You want to make sure that you don't 'scramble' your eggs when adding the hot milk - you want the creamiest texture possible.
- Next, return your yolk-milk creaminess to the saucepan or double boiler. Add cream cheese one cube at a time, whisking carefully. Cook over med-low heat stirring constantly until mixture has thickened. Think just slightly thinner than pudding & it coats the back of your spoon. Remove from heat. Slowly add 1 Tb. Lemon Juice* - be careful not to curdle your ice cream.
- By now your strawberry puree should be cool. Remove from ice bowl. Add some fresh ice & set your yolk-milk bliss in the ice (still in the sauce pan or bowl of course) to cool. Stir to help release the heat quicker. Once cool - fold in strawberry puree. Now you can pour it into your ice cream. It took about 30-40 minutes to set.
*The original recipe calls for a little lemon zest - but I didn't have a lemon handy, so I just added juice. I keep a bottle of lemon - & lime - juice in the fridge.*
I'm sorry for this final picture - it's not a pretty shot! But honestly... Twilight was paused & I was very anxious to get back to the movie & eat ice cream!!
This is great topped with fresh strawberry slices, chocolate ice cream topping or.... &.... shortcake.