Homemade Strawberry Cheese Cake Custard Ice cream is irresistibly delicious. Custard ice cream starts with cooking heavy cream with eggs, that gives this ice cream a luscious texture. To mimic the cheesecake flavor, cream cheese adds a richness to the custard. A homemade crushed graham cracker crust is added for a final finish.
My ice cream maker has become a good investment. I have made Philadelphia style ice cream, that unlike custards, contains no egg yolks and doesn’t require cooking. That style of ice cream is based purely on cream and sugar. It’s very delicate-tasting, with few ingredients.
Now that I have mastered the art of making ice cream custard– well, I’m smitten! The process involves whisking eggs and sugar, and tempering them into hot cream, it’s so worth the extra effort. The ice cream results in a much creamier texture, with a richer flavor. What’s not to love? I had some strawberries that were a few days past their prime, so I decided to make a Strawberry Cheesecake ice cream.
The first thing I did was to make a strawberry puree (no photos). It’s pretty simple. I hulled and washed 1 1/2 pint of strawberries and pureed them. I added a little bit of sugar and some lemon juice. Into the fridge it went, until it was time…
I took a detour, since I didn’t have 2 cups of half and half. Instead, I used 1 cup of whole milk and 1 cup of heavy cream. In case you are wondering if you can use non-fat or low-fat milk, let me ask you… why? I mean, if you’re going to eat ice cream, then try not to cut the fat. Ice cream needs fat to make it be– well, ice cream! Live a little! Exercise later. It’s summer!
Vanilla bean is a wonderful thing. It’s also expensive. Vanilla Bean Paste is one of my favorite pantry items. I have also found this at Whole Foods.
You can use pure vanilla, of course– and I also use Singing Dog Vanilla. Or, you can scrape the seeds from a vanilla bean. Moi? I added a heaping teaspoon of the vanilla bean paste. You can actually see vanilla bean seeds. Very cool! While the milk/cream mixture begins to heat, to scalding over a medium-low heat–
…beat 4 ounces of room temperature cream cheese, two egg yolks and 2/3 cup of granulated sugar until fluffy– about 2-3 minutes. Once the milk/cream is hot (but not boiling) very gradually add it to the cream cheese mixture. There are a couple ways of doing this– you can add a ladle of the cream mixture to egg mixture, whisking all the while. This should temper the eggs, so that they don’t scramble. Because I’m comfortable making a cream Anglaise, I find that I can slowly add all of the scalded milk/cream mixture without any problems. I tun this mixture through fine mesh sieve, in case there are any lumps.
Return the custard to the stove. You can use a double boiler. I don’t, because I never leave my stove. I have yet to burn a custard (crosses fingers). You want to cook this mixture until it coats a spoon (at about 170F). Sometimes I’ll make an ice bath, and set a bowl inside. This cools the custard quickly. This time, I didn’t. Strain the custard in a fine mesh sieve, then cover it with plastic wrap and refrigerate it. I always chill my custards for a minimum of four hours– but overnight is best. You cannot rush these things!
I almost forgot! Add about 1 cup of the strawberry puree, and some more vanilla. Give it a good stir and now chill the whole ice cream custard mixture.
To make a cheesecake “crust” pulse 5 graham crackers in a food processor (or crush by hand). Add 3 Tablespoons of melted butter and 3 Tablespoons of white sugar. Press the mixture into 1/4 baking sheet and bake at 350F for 10 minutes.
I had set aside the remaining 1/2 pint of strawberries and I chopped them. They tasted a wee bit tart, so I sprinkled a little bit of powdered sugar on top.
The macerated berries and cheesecake “crust” bits were at the ready. I added my chilled custard to the ice cream maker and let it rip for about 25 minutes.
Ooooh, soft ice cream! I can’t lie. I took a few generous tastes. Seriously good. I was doing a happy dance.
Strawberry Cheesecake Ice Cream
Equipment
- Ice Cream Maker
Ingredients
Ice Cream Base:
- 1 cup whole milk
- 1 cup heavy cream or use 2 cups half-and-half
- 1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
- 4 ounces cream cheese room temperature
- 3 large egg yolks
- 2/3 cup granulated white sugar
- 2/3 cup strawberry puree recipe below
- 1 cup fresh strawberries chopped, optional
Strawberry puree
- 2 pints fresh strawberries or 20 ounces frozen unsweetened strawberries
- 1/4 cup granulated white sugar up to 1/3 cup sugar; or to taste
- Freshly squeezed lemon juice optional
Cheesecake Crust:
- 3/4 cups graham cracker crumbs about 5 graham crackers
- 3 tablespoons butter melted
- 3 tablespoons sugar
Instructions
Strawberry Puree:
- Set aside 6 to 8 strawberries and puree the rest in a blender until smooth. If using unsweetened frozen strawberries, thaw first in a large bowl. (This may take a few hours.) Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed.
- Pour the puree into a 2 cup measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste (and I recommend this).
- The puree can be stored, covered, in the refrigerator up to one week. The sauce can also be frozen.
Cheesecake Crust:
- If using, combine the graham cracker crumbs, melted butter and sugar with a fork. Press into a 1/4 sheet baking pan and bake for about 10 minutes. Set aside to cool.
- Makes approximately 1 1/4 cups.
Ice Cream:
- In a small saucepan, over medium-high heat, bring the whole milk/heavy cream (or half-and-half) the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
- Note: I use vanilla bean paste, and I add that directly into the milk. A true time saver!
- Meanwhile in a stainless steel bowl beat the cream cheese, egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer.
- Gradually pour the scalding milk/cream into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs do not curdle. If any lumps do form, strain the mixture.
- 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 (170°F).
- Note: I cook my custard over direct heat, constantly stirring, and being sure that it doesn’t come to a boil. (The term ‘coat a spoon’ is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.)
- 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, if using, and the strawberry sauce (puree). Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
- Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer’s instructions.
- Once made, cut the reserved fresh strawberries. Taste them, and add a little powdered sugar if they are a little on the tart side. Stir them in to the churned ice cream. Add about 1/4 cup of the graham cracker crust and gently fold it in. As you transfer the ice cream to a chilled container, add a layer of graham cracker crust and store in the ice cream in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften—or let sit on the counter for about 15 minutes.
Nutrition
Oh my this looks delicious! I have just discovered a strawberry farm down the road from my house and I think that this would be a welcome treat in my house sometime next weekend. I don't have an icecream maker yet, but I'm sure where there is a will (in this case a definite) there is a way. Thanks for sharing.
Williams and Sonoma has a vanilla bean paste as well. I'll need to pick some up the next time I am in the States.
Debby, this looks *wonderful*! Wow! What a perfect summer ice cream. And how great that you found that machine for such a great price! I need to pick up some of that vanilla bean paste. Great post!
Don't you love the soft ice cream fresh out of the churn? But how fabulous that you made true gourmet ice cream? This looks luscious!
I would have such a hard time not eating the entire pint of this! As if ice cream or cheesecake alone weren't amazing…then to put them together! Out of this world.
Oh, my, I have a very sad weakness for rich ice cream, and I think this one qualifies, Debby. I love the graham cracker crust you added to the mix. This has summer written all over it.
I recently made a strawberry cheesecake ice cream with a cream cheese base in place of the traditional custard base and it was lovely. This version however, looks amazing with the added crust. I could literally have a field day eating it!
looks so good miam!
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Your ice cream sounds delicious. I am happy to learn about the vanilla bean paste as our market doesn't carry vanilla beans. Off to shop the web and order some.
I have to get my hands on the bean paste. Your ice cream looks beautiful and sounds delicious. I love strawberry flavoring so this is perfect for my tastes. Have a great dat, Debby. Blessings…Mary.
That looks sooooo good; thanks for sharing.
Debbie this is so decedent… and I could probably eat a whole tub. What a great idea to use a graham cracker crust as an add-in! I also am going to look out for the vanilla bean paste. This post is a goldmine of deliciousness!
So nice to stop by!
Yvonne
Oh man, Singing Dog is great!!!! I cant wait to make this!!!
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I do love making homemade ice cream. You hit the nail on the head with using CREAM. Yes, good ice cream should be really good. Otherwise, why bother?
You're wise to put the cheesecake crust in there. There is a reason why graham cracker pie crust is a mix-in option at Coldstone Creamery!
I have heard that cream vs. custard ice creams argument is that if you want the flavor to be standalone,and strong, use cream base. If richness is more important to you, use custard.
That's an inviting bowl of good Stawberry CCake icecream… you have such good instuctions on how to make it toO!!
What a perfect time to enjoy this delicious strawberry-laden ice cream! Nothing like home-made Deb! Are you still getting fresh strawberries in California now? Ours are way gone in SC, so I envy you! Just made fresh peach ice cream this week and we just so love making our own! Thanks for this 'sweet' summer recipe to add to our ice cream recipe collection, Deb!
looks fabulous
This post was amazing…the recipe seems delicious and I like the way you wait till the end for your "verdict". Vanilla bean paste is something new to me…a must try.
I've made cherry cheesecake ice cream and while it was delicious, I'd love to try this one as well since I just love strawberries!
This looks like, its the best bit of pudding the consumer has ever had, i certainly would have enjoyed it, if i had been there to eat it
Wow! Thanks, Debby!
This must be the newest in-vogue ice cream flavor of the year, since I've read it on over a half-dozen blogs now. It must simply be that good, to get so much coverage. Gotta make it! Who doesn't love either of your key ingredients: Strawberries and Cheesecake! Yummmm!