This ice cream is a sweet and tangy combination of smooth, creamy cheesecake ice cream and fresh sweet strawberries.
Ingredients
Strawberry Puree Ingredients
- 12 large fresh or frozen* strawberries about 2 cups of berries
- ¼ cup sugar
Ice Cream Ingredients
- 8 ounces cream cheese room temperature
- 1 cup sour cream
- zest of 1 large lemon about 1 tablespoon
- ¼ cup heavy cream
- ¼ cup milk
- ⅔ cup sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Instructions
Puree Instructions
Mash the strawberries in a medium size saucepan. Add the sugar and bring it to a boil. Reduce the heat to simmer and while stirring constantly, cook for 5 minutes.
Remove from the heat, let cool, and then chill in the freezer while the ice cream is churning.
Ice Cream Instructions
Combine the cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla extract, and salt in a blender. Puree until smooth.
Pour the mixture into the ice cream maker and process according to the manufacturer’s instructions. When the ice cream is almost finished churning, remove the cold strawberry puree from the freezer and stir well. Add ½ cup of puree to the ice cream churning in the machine.
When the ice cream finishes churning, transfer to a freezer-safe container. Drizzle with the remaining strawberry puree, reserving about ¼ cup of the puree for topping, if desired. Use a knife to swirl the berry sauce through the ice cream. Freeze for a couple of hours before serving.
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