Strawberry Cheesecake Ice-cream

original post: http://greedygirlcooks.blogspot.com/2015/07/strawberry-cheesecake-ice-cream.html

Ingredients

2 ½ cup Milk

1 ½ cup Cream

2/3 cup plus 2 tablespoon Sugar

2 ½ tablespoon Corn syrup

6 table spoon Cream cheese

1 table spoon plus 1 teaspoon Corn starch

2 tablespoon milk

1 table spoon vanilla extract

½ teaspoon nutmeg

Strawberry sauce

1 pint Strawberries

3 tablespoon sugar

2 tablespoon butter

¼ teaspoon lemon zest

¼ cup water

Crust

10 digestives or graham crackers

5 tablespoon melted butter (salted)

2 tablespoon sugar

½ teaspoon cinnamon

Instructions

For the Crust

    • In a food processor combine cookies, sugar, and cinnamon, blend to a fine crumble
    • While the machine is pulsing stream in the melted butter
    • Pour contents onto a parchment paper, press together to form a large disk place in the freezer to completely chill

For the strawberry sauce

    • Wash and slice the strawberries
    • In a saucepan melt butter, add sugar, strawberries and zest stir until the sugar is dissolved
    • Add the water and allow the sauce to cook down and reduce
    • Transfer the contents to a blender and make a smooth sauce
    • Allow the mixture to completely cool in the refrigerator/freezer before using (do not freeze to solid)

For the ice-cream

    • In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
    • In a separate bowl lightly whisk the cream cheese
    • In a pot bring to boil the cream, milk, sugar and corn syrup for 4 minutes exactly
    • Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
    • Place back on the heat and stir allowing it to slightly thicken for a minute
    • Pour the hot milk mixture into the bowl of cream cheese to dissolve it remove as much lumps as possible
    • Add the vanilla and nutmeg to the hot milk mixture
    • Pour contents into a zip lock bag
    • Prepare a bowl filled with ice
    • Place the zip lock bags in the ice bath and allow the mixture to completely cool
    • Churn the milk mixtures separately in an ice-cream maker
    • Layer in a baking pan, crust, strawberry sauce and ice cream
    • Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.