Strawberry Cheesecake Ice-cream

original post: http://greedygirlcooks.blogspot.com/2015/07/strawberry-cheesecake-ice-cream.html

Ingredients

2 ½ cup Milk

1 ½ cup Cream

2/3 cup plus 2 tablespoon Sugar

2 ½ tablespoon Corn syrup

6 table spoon Cream cheese

1 table spoon plus 1 teaspoon Corn starch

2 tablespoon milk

1 table spoon vanilla extract

½ teaspoon nutmeg

Strawberry sauce

1 pint Strawberries

3 tablespoon sugar

2 tablespoon butter

¼ teaspoon lemon zest

¼ cup water

Crust

10 digestives or graham crackers

5 tablespoon melted butter (salted)

2 tablespoon sugar

½ teaspoon cinnamon

Instructions

For the Crust

In a food processor combine cookies, sugar, and cinnamon, blend to a fine crumble
While the machine is pulsing stream in the melted butter
Pour contents onto a parchment paper, press together to form a large disk place in the freezer to completely chill

For the strawberry sauce

Wash and slice the strawberries
In a saucepan melt butter, add sugar, strawberries and zest stir until the sugar is dissolved
Add the water and allow the sauce to cook down and reduce
Transfer the contents to a blender and make a smooth sauce
Allow the mixture to completely cool in the refrigerator/freezer before using (do not freeze to solid)

For the ice-cream

In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
In a separate bowl lightly whisk the cream cheese
In a pot bring to boil the cream, milk, sugar and corn syrup for 4 minutes exactly
Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
Place back on the heat and stir allowing it to slightly thicken for a minute
Pour the hot milk mixture into the bowl of cream cheese to dissolve it remove as much lumps as possible
Add the vanilla and nutmeg to the hot milk mixture
Pour contents into a zip lock bag
Prepare a bowl filled with ice
Place the zip lock bags in the ice bath and allow the mixture to completely cool
Churn the milk mixtures separately in an ice-cream maker
Layer in a baking pan, crust, strawberry sauce and ice cream
Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.