No doubt about it. This is my best recipe yet. In fact, I have decided that rather than finishing my year of ice cream making this August, I will repeat September through December's flavors using the same basic recipe that has made the last two so wonderful. Now, this one is a cream cheese ice cream that can be used with any additional flavor really. Chocolate, graham cracker, other fruit. Just wing it. That's what I do. Now, here it is. The best strawberry cream cheese ice cream I have ever taste.
Strawberry Cream Cheese Ice Cream
Ingredients
1 quart whole milk
2 pints heavy cream
8 oz cream cheese
10 egg yolks
2 cups sugar
2 TBSP pure vanilla extract
2 lb fresh strawberries
1 1/2 cups sugar
Instructions
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.
Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Cut in the cream cheese and wisk until smooth. Remove from heat and set aside.
Whisk egg yolks in a large bowl until smooth. Gradually add 2 cups sugar and whisk until mixture is pale yellow and thickened, about 3 minutes.
Slowly pour about a quarter of the cream mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.
Pour cream-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
Remove from heat and strain through the prepared fine-mesh strainer. Stir in vanilla extract, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.
Remove cream mixturet base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. Alow ice cream to fully set in the freezer over night in an air tight container.
Mash strawberries to a soupy consistency, stir in 1 1/2 cups sugar and chill in refrigerator while the ice cream is setting.
Remove fully set ice cream from freezer and scoop loosely into a large bowl (be sure to give yourself plenty of room for mixing). Pour strawberry mixture over the ice cream and fold it together until the strawberry mixture is well marbled into the ice cream. Pack it down firmly and replace in freezer at least 3 hours.
The ice cream will keep in an airtight container in the freezer for up to 1 week.
If you try this or any other of my recipes, please leave comments. I want to here how it worked out for you. Thanks for reading.
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