Strawberry Cheesecake Ice-Cream Recipe by Erica Wilson


2 cups half-and-half

1 cup whipping cream

1 cup minus 2 tablespoons sugar

3 tablespoons strawberry preserves (not jelly)

1 cup diced strawberries (partially dried)

1 (Kroger Brand) small cheesecake approx., 6 inches round (diced)

1 teaspoon vanilla extract


Combine half & half, whipping cream and sugar in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. (To speed up the cooling process use an ice bath) Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. Once the volume has increased by ½ to ¾ times, and reached a soft serve consistency, add the diced strawberries, preserves and diced cheesecake chunks, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.



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