Creamy cheesecake ice cream with swirls of strawberry compote and buttered graham cracker crust. Strawberry Cheesecake Ice Cream is tangy & full of fruity flavor! This ice cream is heavenly!
Stir strawberries, sugar and lemon juice together in a medium sauce pot then bring to a simmer. Continue at a low simmer for 20 minutes, stirring occasionally so it does not burn. Remove from the heat and cool down
Making Graham Cracker Crumbs
Stir graham cracker crumbs, sugar, salt and melted butter together until fully combined. Set aside until needed
Make Ice Cream Base
Add the egg yolks to a heat proof bowl then set aside until needed. Whisk the cream cheese, heavy cream, milk, and granulated sugar together in a large sauce pot. Bring to a simmer over medium-low heat while whisking frequently. DO NOT BOIL. The temperature will read around 195°F if you check it with a thermometer
Remove the cream mixture from the heat as soon as it starts to simmer. Add ¼ cup of the hot cream mixture to the bowl of egg yolks while whisking continuously and vigorously. Repeat 4-5 times to temper the egg yolks. Pour the egg mixture back into the hot pan of cream while whisking. Heat the pan over low-medium heat while whisking constantly until it comes to a simmer again, about 195°F
Remove from heat immediately and stir in the lemon juice, vanilla, and salt. Strain through a fine mesh strainer into a medium sized mixing bowl. Place ice cream bowl into a larger bowl filled with ice to cool. Place this bowl in the fridge or freezer to speed up cooling process, whisking occasionally
Once the mixture is fully cooled, add it to your ice cream machine and churn according to manufacturer's instructions. About 20 minutes for my machine. Add strawberry compote and buttered graham cracker crumb in the last 2 minutes of churning. Add ⅓ at a time, every 30 seconds until all is added
Pour ice cream mixture into a loaf pan, freeze overnight uncovered. Take ice cream out of freezer 10-15 minutes ahead of serving time for easier scooping
Notes
Make the strawberry compote up to 5 days in advance and store in the fridge in an airtight container. Fully cool strawberry compote before adding it to ice cream. Be sure to fully freeze your ice cream makers freezer bowl before churning if needed.Ice cream will be soft serve consistency when it comes out of the machine. You can eat it like that or freeze it for 8 hours to get a more firm ice cream texture. Take ice cream out of freezer 10-15 minutes ahead of time for easier serving.Try my mini cheesecakes recipe and add the leftover pieces to this ice cream the last 3 seconds of mixing!