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.

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Name: Strawberry Cheesecake Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: dessert
Ingredients: 1 cup heavy cream; 1 cup milk; 1/4 cups Sugar; 2 egg yolks; 1 teaspoon vanilla extract; 1 cup strawberries cut into small pieces; 2 small cubes cream cheese (about 2 tablespoons); 1/4 cup graham cracker crust crumbed; 1/4 cup graham wafer crumbs; 1/2 tablespoon Sugar; 1 tablespoon Butter

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INGREDIENTS

1 cup heavy cream
1 cup milk
1/4 cups Sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup strawberries ; cut into small pieces
2 small cubes cream cheese (about 2 tablespoons)
1/4 cup graham cracker crust ; crumbed
1 Graham Cracker Crust: ; see next ingredients
1/4 cup graham wafer crumbs
1/2 tablespoon Sugar
1 tablespoon Butter

INSTRUCTIONS

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.

Ice Cream

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.

NOTES

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Strawberry Cheesecake Ice Cream

1 cup heavy cream
1 cup milk
1/4 cups Sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup strawberries cut into small pieces
2 small cubes cream cheese (about 2 tablespoons)
1/4 cup graham cracker crust crumbed
1 Graham Cracker Crust: see next ingredients
1/4 cup graham wafer crumbs
1/2 tablespoon Sugar
1 tablespoon Butter

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.

Ice Cream
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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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 6 Servings

Calories: 295
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 295

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