Strawberry Cheesecake Ice Cream

175 milliliters milk
200 grams caster sugar
125 grams cream cheese, at room temperature
1/2 teaspoon pure vanilla extract
1 egg
350 milliliters heavy cream, lightly whipped
125 grams strawberries, roughly chopped

Smash chopped strawberries in a small food processor or with a fork. Set aside

Heat the milk in a small saucepan while it's getting warm, beat together the sugar. cream cheese, vanilla and egg in a bowl.

Slowly pour the hot milk into the cream cheese mixture while whisking. Once the mixture is combined, pour it into a large saucepan over medium heat. Cook, until the mixture has thickened and become a velvety custard that can coat a wooden spoon.

When it's thickened, pour the cream cheese mixture into a large bowl and let it cool. Add the heavy cream and gently stir in strawberries. Churn in an ice-cream maker according to manufacturer's instructions. The mixture may not freeze all the way in the ice cream maker. Pour it into a container and allow to freeze in the freezer overnight.
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