Fall is in the air, but how about one more ice cream recipe before we bid summer farewell? This might be the best ice cream I’ve ever made! It’s super creamy with lots of strawberry flavor. You get a hint of cheesecake flavor from cream cheese in the ice cream base and crushed graham crackers stirred in at the end. The graham crackers also add some nice crunch, which I loved. Leftovers (if you have any!) are just as good as freshly churned! Invite all your friends over and give this ice cream a try. You’ll be everyone’s favorite =). Have a safe and happy Labor Day!
Strawberry Cheesecake Ice Cream
4 eggs, separated
7-1/2 cups whole milk
1-3/4 cups sugar
2 tbsp vanilla bean paste
1/2 tbsp strawberry extract
1/4 tsp salt
1 can sweetened condensed milk
~2 cups strawberry puree (see note below)
8 oz cream cheese, room temperature
2 cups crushed graham cracker pieces
1. Combine the 4 yolks, 4 cups milk, and sugar in a large sauce pan over medium-medium high heat and whisk constantly until it just starts to boil and bubble up. Reduce heat to low. Add cream cheese and whisk until cream cheese is fully melted. Remove from heat.
2. Beat the egg whites until stiff and whisk into hot custard mixture. (Mixture will be very frothy at this point. Don’t be concerned, this is normal.) Add vanilla, salt, sweetened condensed milk, strawberry extract, strawberry puree, and remaining 3-1/2 cups milk. Chill for at least 2 hours or overnight.
3. Freeze according to manufacturer’s directions. Once ice cream is almost fully churned (i.e. during the last couple minutes), add chopped graham crackers and continue to churn until evenly combined.
Note: You can use fresh or frozen strawberries. If you use frozen, I would thaw and drain off some of the juices before you puree. You want ~2 cups of puree.
