Strawberry Cheesecake Ice Cream

I adore the taste of strawberry and cheesecake. I first tasted this flavour of ice cream in Baskin Robbins about 15 years ago in Malaysia and I have hooked on to it ever since.

Here I am using the cheesecake ice cream recipe by Nigella Lawson as a base to recreate my absolutely favourite strawberry cheesecake ice cream. I hope you like it too!


Strawberry Cheesecake Ice Cream Recipe

Ingredients

175 ml fut-fat milk
200 g caster sugar
125 g Philadelphia cream cheese
1/2 tsp pure vanilla extract
1 egg
350 ml double cream
125g strawberries, roughly chopped

Method

1. Smash chopped strawberries with a fork.
2. Heat the milk in a pan, and while it's getting warm, beat together the sugar, Philadelphia, vanilla and egg in a bowl.
3. Still whisking, pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and cook till a velvety custard.
4. When it's thickened, take it off the heat.
5. Pour into a bowl and let it cool, at which time add the double cream, lightly whipped.
6. Stir in strawberries.
7. Churn in an ice-cream maker according to manufacturer's instructions.
8. If you haven't got an ice-cream maker, put the cooled mixture into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processor.

I am entering this recipe to the Ice Cream Social event hosted by Tracey of Tangled Noodle, Scott of Scotty Snacks and Jennifer of Savor the Thyme.