I first prepared this dessert in the summertime, and I made it over and over that year. During the winter, I moved on to try new recipes. After a few months without strawberry cheesecake ice cream, though, my family complained. Now, it’s on the winter menu too. (We also enjoy the parve version after meat meals.)
Strawberry Cheesecake Ice Cream
- Cooking and Prep: 3.5 h
- Serves: 8
Prepare the Cheesecake Chunks
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, combine cream cheese, egg, sugar, and vanilla. Pour into pie crust. The filling won’t fill the entire crust.
Bake for 25 minutes or until top is springy to the touch.
Let cool; freeze.
Prepare the Ice Cream
In the bowl of an electric mixer, combine cream cheese, sugar, and egg yolks. Whip until smooth. Remove from bowl; set aside.
In the bowl of an electric mixer, beat heavy cream until stiff.
Using a blender or immersion blender, process strawberries until smooth (you should have one cup strawberry purée). Add to whipped cream and stir to combine. Fold in cream cheese mixture.
Pour ice cream into individual serving dishes or one large serving dish. Freeze until slightly set, about 30 minutes.
Egg yolks add creaminess to no-mixer ice cream recipes, but if you want to cook your egg yolks, combine yolks and three tablespoons cream over a double boiler. Whisk occasionally until yolks reach 160 degrees Fahrenheit, about eight minutes. The liquid yolks will now be cooked, eliminating the risk of salmonella.
Remove cheesecake from freezer, turn upside down, and cut into small squares. Top ice cream with cheesecake chunks and keep frozen until ready to serve.
Double the recipe if you want to make a large, pretty ice cream cake in a springform pan.
Reproduced from Dairy Made Easy by Leah Schapira & Victoria Dwek with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.