Strawberry Cheesecake Ice Cream

Next in my ongoing mission to find the yummiest ice cream - strawberry cheescake! I considered adding some crushed biscuit crumbs to this recipe, but I've experienced terrible textures of ice creams which claim to be biscuit flavoured - so I opted out. Instead, I decided to add small chunks of white chocolate which worked perfectly. The strawberry flavour in this ice cream wasn't very powerful - maybe try increasing the strawberry sauce if you try it.

This recipe makes enough ice cream for six portions.

Ingredients

230ml milk
250ml cream
1 1/2 tsp vanilla extract
115g cream cheese, room temperature
3 egg yolks
100g granulated white sugar
50ml strawberry puree

Recipe

1. In a small saucepan, over medium-high heat, bring the milk and cream to the scalding point (the milk begins to foam up). Remove from heat.

2. Beat the cream cheese, egg yolks and sugar until light and fluffy. 

3. Gradually pour the scalding milk and cream into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs do not curdle.

4. Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

5. Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract and the strawberry sauce. 

6. Cover and let cool to room temperature before placing in the fridge for around 12 hours.

7. Place in the freezer for two hours and remove to break up any bits that are frozen. Continue to remove from the freezer every hour for at least two hours to mix the ice cream to ensure a smooth and silky texture.