Strawberry Cheesecake Ice Cream

 strawberry cheesecake ice cream
If you have read any of the other posts, you will find that I LOVE Strawberry Cheesecake!!! Cassie made this ice cream for my birthday, last year and we are finally making it again. It is so so so good! You will make it over and over again!
4 cups half and half cream
21/2 cups sugar
4 eggs, lightly beaten
1 cup heavy whipping cream
2 teaspoons vanilla extract
3 packages cream cheese, softened ( I would suggest getting the whipped)
2 Tablespoons lemon juice
1 Tablespoon grated lemon peel
2 cups fresh strawberries, pureed

  • In a large pan, low heat the half and half, and stir in sugar until dissolved. Whisk a small amount of hot mixture into the lightly beaten eggs. Return all to the pan, whisking constantly. Cook and stir over the low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
  • Remove pan from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Cover pan and refrigerate for a couple of hours. (if you don’t have time, it will still taste good)
  • In a large bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the chilled mixture. Stir in strawberries.
  • Fill cylinder of the ice cream freezer two-thirds full; freeze according to manufacturer’s directions.

We like the ice cream to be a soft freeze consistency but if you like it harder, simply put it in a freezer container; freeze for 2-4 hours before serving. Garnish with graham crackers and fresh strawberries.

Leave a Reply

Your email address will not be published. Required fields are marked *

I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.