Take one bite and you’ll mumble “wow” before immediately poising your scoop for another. (At least, that’s what we did!) It takes a bit of effort to put together, but it’s worth it for this special indulgence. Our family went crazy over this one…and it’s hard to find a person who doesn’t!
Cream cheese Cornstarch Whole milk Granulated sugar Heavy cream Vanilla extract Graham crackers Strawberry sauce: strawberries, sugar, balsamic vinegar and cinnamon
But we get it! Sometimes you don’t have the extra 15 minutes or want to clean up a sticky pan. (Noted!) So you can easily make this ice cream recipe with purchased strawberry jam. Try to find the best brand you can: a more expensive jam will most likely taste better than the cheapest jar on the shelf.
Freezer bowl ice cream maker (inexpensive). This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use. It’s a little more expensive than some in the category, but it’s held up well over time. With this type of maker, make sure to freeze the base of the ice cream maker overnight before churning. Automatic ice cream maker (expensive, but easy to use!). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream any time you please.
Make the custard (5 minutes): Soften the cream cheese. Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk and vanilla. Pour it over the cream cheese and whisk to combine. Cool the custard (1 hour): Cool down the custard before churning it. You can do this in a few ways. Our favorite is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Make the strawberry sauce (during the cool time): Make the homemade strawberry sauce. Place it in the refrigerator to chill. Churn (25 minutes): Then churn the custard in the ice cream maker. Add the graham crackers and strawberry sauce: Swirl the chopped graham crackers and strawberry sauce into the custard (if using). Freeze or “ripen” for hard ice cream texture (at least 2 hours): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture.
After you store the ice cream in the freezer for several days, it will be very hard. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.
Go for classic Vanilla Ice Cream or Homemade Ice Cream Add chunks for Chocolate Chip Ice Cream or Mint Chocolate Chip Ice Cream Try Cheesecake Ice Cream, or vary the fruit flavor in this ice cream to blueberry or raspberry Get buzzed with Coffee Ice Cream Whip up seasonal Peach Ice Cream, Lavender Ice Cream, or Peppermint Ice Cream
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8 ounces cream cheese, softened 2 tablespoons cornstarch 1 ½ cups whole milk 1 cup granulated sugar 1 cup heavy cream ⅛ teaspoon kosher salt 1 tablespoon vanilla extract 2 whole graham crackers, chopped
For the strawberry sauce (or substitute 2/3 cup purchased strawberry jam)
2 cups diced strawberries (¾ pound) ¼ cup sugar 1 teaspoon balsamic vinegar ¼ teaspoon cinnamon
