Strawberry Cheesecake Custard Ice Cream
Summer is here and it’s time to indulge in some delicious ice cream treats. What better way to cool off from the hot summer sun than with a scoop of homemade ice cream?!
This strawberry cheesecake custard ice cream recipe has a velvety custard base with a fresh and sweet burst of strawberry puree swirls – an ultimate combination that’ll have everyone coming back for seconds!
Not only that but, it’s so easy to make that you’ll wonder why you ever bought ice cream from a store and I’m here for you to share my secrets and tips for making the best homemade strawberry cheesecake custard ice cream!
tips for success:
- Be careful not to overheat. At every stage you want to ensure that your mixture is not boiling and only gently simmering. If the mixture is overheated in the initially this will scorch the milk and heavy cream which denatures important proteins needed for our custard and can also alter the taste.
If overheated when egg yolks are added, this can cook the yolks too quickly resulting in scrambled eggs instead of a smooth custard! - Be patient once egg yolks are added. Stir constantly to evenly heat the custard until the mixture is thick and coats the back of a spoon. Once done it should be able to coat the back of a spoon and you should be able to draw a clear line through it with your finger
- Longer in the refrigerator is better to set the custard! Your custard will become thicker as it cools in the refrigerator. A thicker-set custard will actually translate to a softer churned ice cream meaning if you skimp on refrigeration time your ice cream will be a little firmer and may need more time at room temperature before being served.
I have made this ice cream by only setting the custard for an hour but have has the best results when I’ve refrigerated it for at least 6 hours!
This strawberry cheesecake custard ice cream recipe is perfect for beginners or experienced cooks who want to try something new. Now, scoop it into bowls, cones, or even straight from the container (no judgment here) and relish the moment as you take that first spoonful.
Equipment
- 1 ice cream maker
- 1 medium sauce pan
- 1 medium mixing bowl
- 1 whisk or mixer with whisk attachment
- 1 large heat resistant bowl
Ingredients
- 1 cup whole milk
- 3 cups heavy cream
- 7.5 oz strawberry cream cheese
- 1 cup granulated sugar
- 6 large egg yolks
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/3 cup strawberry puree
- 1/4 cup graham crackers, crumbled optional
Instructions
- Add half of the sugar along with the egg yolks to a medium mixing bowl and beat with a whisk until pale yellow (for more convenience you can use a mixer with a whisk attachment).
- To a medium saucepan add the milk, heavy cream, strawberry cream cheese, salt and the rest of the sugar and whisk over medium-low heat until the mixture just begins to boil.
- Once milk/heavy cream mixture has come to a slight boil, temper egg yolks by adding a half cup of the milk/heavy cream mixture at a time to the egg yolks constantly whisking to prevent yolk curdling. Add a total of 1 1/2 cups of the milk/heavy cream mixture to properly temper the yolks.
- Slowly add in the tempered egg yolks to the rest of the simmering milk/heavy cream mixture in the saucepan and continue to whisk over medium-low heat for 5-8 minutes until the custard thickens. When ready, it should lightly coat the back of a spoon/spatula.Be careful not to boil the mixture at this point as the yolks will overcook.
- Pour the custard into a heat resistant bowl through a fine mesh strainer. Add vanilla extract and stir to combine.
- Allow the custard to cool until only slightly warm or room temperature. Cover with cling wrap and refrigerate for a minimum of 2 hours but preferably 6 hours or overnight.
- Pour the refrigerated custard into a frozen ice cream bowl and let mix until thickened (about 15-20 minutes in my Cuisinart ice cream maker). Drizzle/dollop in the strawberry puree once ice cream has reached a frozen yogurt consistency for strawberry fruit swirls.
- Enjoy immediately or store in an air tight container for up to 2 weeks for best results.
This recipe was a creamy dream! I lve never thought to try strawberry cheesecake but I’m never going back. My favorite thing about this recipe was that it was simple with the necessary tools!
This ice cream is so good! It was made for me by a friend and my son loved it as well. She said it wasn’t hard to make at all. Can’t wait until she makes me more.