Description
A delightful frozen treat combining creamy cheesecake and vibrant strawberries, perfect for warm days.
Ingredients
Scale
- 2 cups fresh strawberries, chopped
- 1/2 cup sugar (for strawberry sauce)
- 1 tbsp lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar (for ice cream base)
- 1 tsp vanilla extract
- 1 package cream cheese (8 oz), softened
- 5 egg yolks
- 1/2 cup crushed graham crackers
- 1/4 cup melted butter
- 1 tsp cinnamon
Instructions
- Combine the chopped strawberries, half a cup of sugar, and lemon juice in a medium saucepan; cook over medium heat for 10 minutes until thickened.
- Whisk together the heavy cream, whole milk, and three-quarters of a cup of sugar in another saucepan; heat until warm and sugar dissolves.
- Whisk the egg yolks in a separate bowl until pale; temper them with some warm cream mixture.
- Pour the tempered yolk mixture back into the warm cream and cook over medium heat, stirring constantly for 5 to 7 minutes.
- Whisk in vanilla extract and softened cream cheese until smooth; cool to room temperature and then refrigerate for at least 4 hours.
- Mix crushed graham crackers, melted butter, and cinnamon in a bowl; spread on a baking sheet and bake at 350°F (175°C) for 8 minutes.
- Churn the chilled ice cream base according to manufacturer’s instructions; fold in the cooled strawberry sauce and graham cracker crust.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
Use fresh strawberries for the best flavor. Consider adding almond extract or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg