Strawberry Cheesecake Ice Cream

Submitted By: Stephanie Swarey


  • 3 cups sugar
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 8 cups milk
  • 4 eggs, lightly beaten
  • 1 (8-ounce) package cream cheese, cubed
  • 1 teaspoon vanilla extract
  • 3 cups mashed fresh or frozen unsweetened strawberries
  • 2 cups heavy whipping cream
  • Instructions

    In a heavy saucepan, combine sugar, flour, and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for two minutes or until thickened. Remove from heat; cool slightly.
    Whisk a small amount of hot milk mixture into the eggs. Pour eggs into pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Stir in the cream cheese until melted.
    Remove from heat. Cool quickly by placing pan in a bowl of ice water. Stir for two minutes and then stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
    Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in freezer for two to four hours before serving.
    Yield: One gallon.