Zutaten für Strawberry Cheese Cake Ice Cream
- 8 ounces softened cream cheese
- 2 cups whole milk
- Fresh Lemon Juice
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sliced fresh strawberries
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Zubereitung von Strawberry Cheese Cake Ice Cream
- In a heavy saucepan, heat 2 cups of whole milk over medium heat until just simmering. Do not boil.
- In a separate bowl, whisk together 4 large eggs, 1 cup granulated sugar, and 1/4 teaspoon salt until light and fluffy. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent scrambling.
- Pour the custard mixture back into the saucepan. Cook over very low heat, stirring constantly with a wooden spoon, for 2-3 minutes, or until the custard coats the back of the spoon. Do not let it boil.
- Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
- Add 8 ounces of softened cream cheese to the strained custard. Using a hand mixer on low speed, beat until the cream cheese is completely incorporated and the mixture is smooth.
- Stir in 1 cup heavy cream and 1 teaspoon vanilla extract.
- Cover the custard directly with plastic wrap, pressing it onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Once completely chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add 1 cup of sliced fresh strawberries.
- After churning, transfer the ice cream to an airtight container.
- Harden the ice cream in the freezer for at least 2 hours before serving.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping to achieve the perfect texture.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
139g
Fat
94g
Carbs
13g
