Friday, May 27, 2011

Strawberry Cheesecake Ice Cream

I made Strawberry Cheesecake Ice Cream for Easter last month following this recipe for Blueberry Cheesecake Ice Cream.  I was going to use blueberries but my family wanted strawberries instead so I obliged. Since this is a recipe from Cooking Light magazine it is lower in fat and a little healthier for you.

I decided to post about it tonight because my husband asked for a bowl with chocolate chips added.  Chocolate + Strawberries is always a winner in my book.

Strawberry Cheesecake Ice Cream

2 cups granulated sugar 
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened 
4 large egg yolks 
3 cups 2% reduced-fat milk 
1 cup half-and-half 
3 cups fresh strawberries, coarsely chopped 
1/4 cup powdered sugar 
1/4 cup water

  • Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
  • Combine strawberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
  • Stir strawberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.