What screams summer more than hot days or the pool? Ice Cream! Ice cream is an essential treat to save yourself from the heat all summer long (and is a treat I indulge in all throughout the year). Inspired by the cookies n’ cream ice cream I made earlier this summer, I created my own Strawberries n’ Cream Ice Cream. Rich custard made with cream cheese and heavy cream paired with juicy, plump, sweet strawberries makes this ice cream divine. Perfect for cooling off on a warm summer night!
Strawberries n’ Cream Ice Cream
By Heather of Kitchen Concoctions
Prep Time: 25 minutes Chill Time: Overnight Churn Time: 20 minutes Makes about 1 quart
2/3 cups sugar
6 oz. cream cheese, softened
1 1/2 teaspoons vanilla
3/4 cups milk
1 (16 oz) carton heavy cream
1 1/2 cups thinly sliced strawberries
1/2 cup sugar
1 teaspoon lemon juice
Beat the 2/3 cups sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.
Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the cream.
In a medium saucepan, over medium-low heat, combine sliced strawberries, sugar, and lemon juice. Let strawberries cook for 15 to 20 minutes, breaking up/mashing the strawberries with a wooden spoon as they cook. Allow strawberries to cool after cooking. Cover and refrigerate custard and strawberries in separate containers overnight.
Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions (my machine took 20-25 minutes), adding the prepared strawberries to the machine when the ice cream is semi-frozen. Allow the machine to mix in the strawberries. When finished, the ice cream will be soft (like soft serve) but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.