The idea is pretty simple, a custard based ice cream with chunks of strawberries, cream cheese and graham cracker crust. Of course, if you happen to have a slice of cheesecake lying around you could just crumble it into the ice cream. For the crust I just made a simple graham cracker crust and crumbled it. I was a bit worried that the graham cracker crust crumbs would get crushed in the ice cream maker so I added them half way through the freezing process hoping that they would stick together better. The strawberry cheesecake ice cream turned out really well! You could taste and feel the difference in texture of the chunks of strawberries, cream cheese and the graham cracker crust.
Graham Cracker Crust
Mix everything in a bowl. Press the mixture onto the bottom of a baking pan. Bake in a preheated 350F oven until golden brown, about 10-15 minutes. Let cool completely.
Heat the cream, milk and sugar in a sauce pan until it almost boils, about 5 minutes. Reduce the heat to low. Add one tablespoon of the cream mixture to the eggs to temper them. Add the egg mixture to the sauce pan. Cook at low heat until it thickens and can coat the back of a spoon. Remove from the heat and stir in the vanilla extract. Chill the mixture in the fridge. Start freezing according to the instructions for your ice cream machine. About half way through add the strawberries, cream cheese and graham cracker crust crumbs.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 193 (65%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 129.4mg||40 %|
|Sodium 127.1mg||4 %|
|Potassium 103.1mg||3 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 22.5g|
|Protein 3g||4 %|
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Calories per serving: 295
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