Ice Cream: In a saucepan, over medium-high heat, bring the
half-and-half to the scalding point (the cream just begins to foam up).
Meanwhile, in a
stainless steel (heatproof) bowl, beat the cream cheese until smooth. Add
the sugar and egg yolks and whisk until light and fluffy. (You can do this with a wire whisk or a hand mixer.) Gradually pour the scalding
half-and-half cream into the whipped egg yolk mixture, making sure you keep
whisking constantly so the eggs do not curdle. If any lumps do
form, strain the mixture.
Next, place the bowl
over a saucepan of simmering water and, stirring constantly with a
wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the
back of a spoon (170 degrees F) (77 degrees C). (The term 'coat a
is a technique used mainly as a way to
test when an egg-based custard is done. A spoon, usually
wooden, is placed in the custard and, when the spoon is raised, the film
of custard on the back of the spoon will stay in place even when you
draw a line with your finger through the middle of the custard.)
remove the custard from the heat and continue to stir the custard for a
few minutes so it does not overcook. Stir in the
vanilla extract, strawberry sauce, and freeze dried strawberries (see
below). Cover and let cool to room temperature and then refrigerate the custard until it is completely
cold (several hours but preferably overnight).
Strawberry Sauce: In a
saucepan, combine the strawberries and sugar. Cook, over medium heat,
until the strawberries are soft and the juices are thick and syrupy (about
8 to 10 minutes). Stir in the crushed freeze dried Strawberries.
cold custard to the chilled container of your ice cream machine and
process according to the manufacturer's instructions. Once made,
transfer the ice cream to a chilled container. Press plastic wrap on the
surface of the ice cream and store in the freezer.
If the ice cream becomes too hard, place in the refrigerator for about
30 minutes or until soft before serving.
Makes about 3 cups.
Preparation time 40 minutes.
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Ice Cream Recipe:
2 cups (480 ml/grams) half-and-half
cream (can also use 1 cup (240 ml/grams) each of whole milk and light
4 ounces (115 grams) cream cheese,
at room temperature
2/3 cup (135 grams) granulated white sugar
large egg yolks (52 grams)
teaspoon (4 grams) pure vanilla extract
sauce (see recipe below)
2 tablespoons (8 grams)
crushed freeze dried Strawberries (optional)
1/2 pound (225 grams)
fresh strawberries, diced
1/4 cup (50 grams)
granulated white sugar