Strawberry cream cheese ice cream recipe

Watch my video how to make Strawberry Cream Cheese Ice Cream on Van's Kitchen Youtube

Blog in Vietnamese: Video cách làm kem pho mai dâu 

Summer is a great time for strawberry desserts, and strawberry cream cheese ice cream is one of our favorites! This is an amazing homemade ice cream, full of rich flavor and creamy texture. The cream cheese enhances the flavor of the strawberries very well. This is a perfect dessert in the summer when strawberries are on sale.

 

Ingredients:

1 lb fresh strawberries, trimmed and quartered

½ cup sugar (or to taste)

3 egg yolks

½  cup (100 g) sugar

2½ cups (600 ml) whole milk

½ cup (120 ml) heavy cream

1 lb cream cheese (soften at room temperature)

1 teaspoon vanilla extract (optional)

a pinch of salt (optional)

½ cup sugar

1 teaspoon lemon zest

1½ tablespoons lemon juice

Instructions:

Preparing the strawberries:

Place berries in a bowl, add sugar and mash until crushed. Then cover and put it in the fridge overnight.

Making the custard: 

In a heavy saucepan, heat the milk until it simmers. 

Beat the egg yolks with ½ cup sugar until light. Whisk a small amount of hot milk into the eggs mixture; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 175°F (79℃). Don't allow the mixture to boil. Transfer into a bowl, let it cool to room temperature then cover and refrigerate overnight. 

The next day, preparing the cream cheese:

Beat the softened cream cheese with ½ cup sugar, lemon zest and lemon juice until smooth. 

Strain the chilled custard and add in the cream cheese mixture. Mix well. 

Mix with the strawberry and freeze in an ice cream maker according to the manufacturer's directions. 

Then serve right away as soft serve, or store in a freezer-safe container and place in freezer for a few more hours if you want a firmer texture.

If you don't have an ice cream maker, pour the mixture into a plastic or other shallow freezer proof container, freeze for 6~8 hours. Take it out every 2 hours or so, beating with a fork, electric beater or in a food processor to break up the crystals. It’s finished once there are no more chunks of ice remaining. The texture won't be as creamy and smooth but it still works.

♥Here are a few of the tools I used in the video:

Cuisinart hand blender

Cuisinart 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

Anchor Hocking Oven Bake and Food preparation set