Not THAT unusual flavor actually. In fact, is not unusual at all, since David Lebovitz created the bacon flavor one. Eww…
Anyhow, this is one of the project I did with dHemickey. Actually, the project has been running for three months. I don’t know whether I can call it as a project, but the idea is, we make different kind of meal every month. A meal that we never made before. Sounds familiar? Yeaa… we’re not that creative who can come up with that kind of idea. We merely copy the idea from here. But since joining that club is way too intimidating, this is the second best I can do.
After spun sugar and apple pie month, this month theme is “Unusual ice cream flavor” This strawberry cream cheese flavor is just warming up actually, because my mind is swarming with ideas of “unusual flavor”. As for this flavor, I’ve been dying to try this recipe, but never had the chance to do it. Ok, that’s a lie. It’s not because I never had the chance, but because I don’t feel like I want to do it. Just yet. And this month theme is sounds about perfect to finally make this recipe.
If you like strawberry cheesecake, then you’ll love this ice cream. Because basically this is a strawberry cheesecake… made into ice cream. Oh, boy, sounds beautiful, isn’t it? :D
Strawberry Cream Cheese Ice Cream
(Source: Joy of Baking)
- 300 ml fresh milk
- 200 ml heavy cream
- 80 gr granulated white sugar
- 3 egg yolks
- 1 1/2 tsp vanilla extract
- 115 gr cream cheese, room temperature
- 120 ml strawberry puree
- In a small saucepan, heat the milk and half of the sugar to the scalding point (when the milk begins to foam on the side of the pan). Remove from heat.
- Meanwhile, in another bowl, beat cream cheese, egg yolks and the remaining sugar until light and fluffy. Gradually pour the scalding milk into the whipped egg yolk mixture. Make sure you continue whisking so the eggs wont curdle. Strain the mixture if lumps formed.
- Put back the custard into a saucepan over low heat. Cook until the custard thickens enough that it coats the back of a wooden spoon.
- Remove the custard from the heat immediately and continue stirring for a few minutes so it does not overcook. Add the vanilla extract and the strawberry puree. Let it cool to room temperature and the refrigerate until it’s completely cold (preferably overnight)
- After the custard is completely cold, beat the heavy cream until double in size in stainless steel bowl. Pour in the custard and mix it until it’s completely well blended. Put the mixture into ice cream maker, or do the freeze-and-beat technique for about 3-4 times. The more you beat it, the softer the ice cream.
- Store in closed container and let it freeze about 8 hours. If the ice cream is too hard to scoop, put it on the fridge for 30 minutes so it can soften.