Strawberry Cheesecake Ice Cream
Wash and slice 6 large strawberries.
1
Place the strawberries into a bowl and add 3/4 cup granulated sugar. Stir to combine and let sit for 20 minutes.
2
After the strawberries have been macerated smash with a potato masher or with the back of a fork.
3
Add 4 egg yolks to a mixing bowl. Then add the strawberries and whisk for one minute.
4
Add 1 1/2 cups milk and 1 1/2 cups cream to a sauce pan and place over low heat. Once the liquid has formed bubbles on outside rim remove from heat.
5
Add a pinch of salt and 1 teaspoon vanilla bean paste to the strawberry mixture.
6
Temper eggs by adding 1 cup of the hot cream mixture to the strawberry and egg mixture and whisk. Then add the remaining liquid. Add back to the pan.
7
Place over low heat and continually stir until thickened. To not boil or it can burn. Remove from the heat once it coats the back of a wooden spoon.
8
Place the liquid through a fine mesh strainer.
9
Remove the strawberry pulp or you can leave it in.
10
Place a layer of Saran Wrap over the custard and refrigerate for at least 4 hours or until chilled.
11
Then place the custard into a frozen ice cream machine and churn for 10-15 minutes.
12
While the ice cream is churning slice a frozen cheesecake into small cubes. You will need about 1 cup.
13
The last 30 seconds of churning add the cheesecake into the ice cream machine.
14
Serve immediately. Optional: serve with fresh sliced strawberries.
15
What you'll need
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