Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

  • 2 1/2 cups milk, divided
  • 2 egg yolks
  • 4 ounces cream cheese, cubed
  • 3 cups strawberries, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 (14 ounces) can sweeten condensed milk


Combine half of the milk and the 2 egg yolks in a small heavy saucepan and stir well with a whisk. Heat milk mixture to 180 degrees F or until tiny bubbles forms around the edge of the pan, stirring frequently (do not boil). Remove mixture from heat. Add cheese, stirring until smooth.

Combine cheese mixture, remaining 1 1/4 cups milk, strawberries, lemon juice, and sweetened condensed milk; stir completely until well-blended. Cover and chill completely.

Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice-cream into a freezer-safe container; cover ice cream and freeze 1 hour or until ice cream is firm.