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.