Ingredients
Equipment
Method
- 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.