Creamy Strawberry Cheesecake Ice Cream

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1. 1

   In a saucepan, heat 2 cups of half and half cream over medium-high heat until it starts to foam and bubble.

   💡 If you can't find half and half, use 1 cup whole milk and 1 cup light cream.

   half and half cream 2 cups

   🔥 medium-high heat▶ 0:41

2. 2

   In a separate bowl, mix 4 oz of room temperature cream cheese with 2/3 cup of granulated sugar until smooth.

   💡 Using room temperature cream cheese makes it easier to smooth out.

   cream cheese 4 ouncesgranulated sugar 1/4 cup

   ▶ 1:18

3. 3

   Whisk in 3 large egg yolks into the cream cheese mixture until combined.

   💡 If you have lumps, you can strain the mixture later.

   cream cheese 4 ouncesegg yolks 3 large

   ▶ 2:15

4. 4

   Gradually temper the egg yolk mixture by whisking in the hot cream, then whisk until light.

   💡 Add the hot cream slowly to prevent curdling the eggs.

   ▶ 3:46

5. 5

   Pour the mixture into a heatproof bowl and cook over a saucepan of simmering water, stirring constantly until it reaches 170°F (77°C) or coats the back of a spoon.

   💡 The mixture should be thick enough to coat the back of a wooden spoon.

   🔥 170°F▶ 4:37

6. 6

   Remove from heat and stir in 1 teaspoon of pure vanilla extract.

   💡 The mixture continues to cook slightly even after being removed from the heat.

   pure vanilla extract 1 teaspoon

   ▶ 6:22

7. 7

   In a saucepan, combine 1/2 pound of chopped fresh strawberries and 1/4 cup of sugar over medium heat. Simmer for 8-10 minutes until the strawberries break down and the juices thicken.

   💡 Making a sauce prevents hard, icy strawberry chunks in the final ice cream.

   fresh strawberries 1/2 pound

   🔥 medium heat → simmer⏱ 8-10 minutes▶ 7:08

8. 8

   Mash the strawberry mixture with a fork or potato masher, then stir the sauce into the custard base along with 2 tablespoons of crushed freeze-dried strawberries.

   💡 Freeze-dried strawberries add intense flavor and color.

   ▶ 9:03

9. 9

   Chill the mixture in the refrigerator, preferably overnight, until very cold.

   💡 A very cold base ensures a firmer texture after churning.

   ▶ 12:49

10. 10

    Pour the chilled base into the ice cream machine and churn for 25-30 minutes or until firm.

    💡 If using a smaller machine, the texture might be softer.

    ⏱ 25-30 minutes▶ 13:54

11. 11

    Transfer the finished ice cream to a chilled container and press plastic wrap directly onto the surface to prevent ice crystals, then freeze.

    💡 Pressing plastic wrap on the surface helps prevent ice crystals from forming.

    ▶ 16:50

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Joy of Baking on YouTube