Divine Strawberry Cheesecake Ice Cream

1. 1

   Heat cream in a small saucepan over medium high heat just to the point where it begins to foam up then remove from heat.

2. 2

   Meanwhile, in a stainless steel bowl, beat cream cheese, egg yolks, and sugar until light and fluffy (about two minutes).

3. 3

   Slowly pour the heated cream into the mixture, be sure to continue whisking constantly so that the eggs do not curdle, strain out any lumps before the next step.

4. 4

   Place the bowl over a saucepan of water and, stirring constantly, cook until the custard thickens enough to coat the back of a wooden spoon (the film of custard on the back of the spoon, when raised, should stay in place even when you draw a line through it with your finger).

5. 5

   Immediately remove the custard from the heat and stir to cool so it does not overcook.

6. 6

   Stir in the vanilla extract and the strawberry puree.

7. 7

   Cover and allow to cool to room temperature, then refrigerate several hours.

8. 8

   Process the cold custard in your ice cream machine according to your manufacturer's instructions.

9. 9

   Once made, stir in fresh chopped strawberries if desired and store in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.