Creamy Strawberry Cheesecake Ice Cream

Instructions

1. 1

   In a heavy saucepan, combine the sugar, flour, and salt. Gradually whisk in the milk until smooth. Bring the mixture to a boil over medium heat, cooking and stirring for 2 minutes until thickened. Remove from heat and let cool slightly.

2. 2

   Whisk a small amount of the hot milk mixture into the beaten eggs, then return the egg mixture to the saucepan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160°F and coats the back of a metal spoon. Stir in the cubed cream cheese until melted.

3. 3

   Remove from heat and quickly cool the custard by placing the pan in a bowl of ice water, stirring for 2 minutes. Stir in the vanilla extract. Cover the surface with plastic wrap and refrigerate for several hours or overnight.

4. 4

   Stir the fresh or frozen strawberries and heavy cream into the chilled custard. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the frozen ice cream to a freezer-safe container and freeze for an additional 2-4 hours before serving.