Just seeing a photo of this Strawberry Cheesecake Ice Cream makes me so happy.
I remember the first time I had a taste of it.. this Strawberry Cheesecake Ice Cream is so bloody delicious!
Of course, this one has cheesecake and ice cream in one phrase and the strawberry just makes it perfect. Together it makes the perfect Christmas dessert!
Method
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Heat the milk and heavy cream in a small saucepan until it is almost simmering (small bubbles around the edges) - don't let it boil!!
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In another bowl beat the cream cheese, egg yolks and sugar until pale and fluffy.
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Very, very gradually and carefully, pour the hot milk into the cheese mixture whilst beating constantly.
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When beaten through - pour the mixture through a fine sieve and set aside.
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Place a metal bowl on top of a saucepan with boiling water (a double boiler) and transfer the custard mixture (what you made above) along with two cups of chopped up strawberries.
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Stir the mixture constantly until it coats the back of a wooden spoon.
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Remove the mixture from the heat and stir in the vanilla extract.
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Let the mixture cool to room temperature.
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Then place the mixture in the fridge overnight.
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Transfer to an ice cream machine if you have one until ready - If you don't have a machine re-beat the mixture until aerated and place in the freezer.
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When nearly set - repeat the beating and re-freeze.
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When the ice-cream is ready, crush the shortbread biscuits and gently fold through the ice cream together with the remaining strawberries.
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Freeze until required.
Recipe Hints and Tips:
- Strawberry Cheesecake Ice Cream is suitable to freeze for up to three months.
