The title of this ice cream is quite long, but it does capture all the flavors included in this sweet treat. This was my first time using an egg base and I was really surprised at the difference in taste. Even though it does add extra prep time, the results are worth it! I also understand that not everyone has the time to make homemade shortcakes for this ice cream, so I have a few suggestions…find store bought shortcakes or use graham cracker crumbs. For those that might be looking for a homemade cheesecake ice cream, this was awesome. Substitute the strawberries for whatever you desire and you will be impressed with the results! I am looking forward trying many, many more flavors this summer. What is your favorite ice cream flavor?
Strawberry Shortcake Cheesecake Ice Cream
Makes about 6 quarts
2 1/2 cups half-and-half, divided
2 1/2 cups heavy whipping cream, divided
4 large eggs, lightly beaten
2 (8oz) packages cream cheese, softened
2 pounds fresh strawberries, finely chopped
5 cream cheese shortcakes, crumbled
In a large saucepan, whisk together 1 1/2 cups half-and-half, 1 1/2 cups cream, 2 1/2 cups sugar, and eggs. Bring to a boil over medium heat, stirring frequently; remove from heat.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually beat in hot cream mixture. Cover, and chill completely.
In a medium bowl, combine strawberries and remaining 1/4 cup sugar, tossing gently to coat. Let stand for 15 minutes.
To cream mixture, stir in remaining 1 cup half-and-half, remaining 1 cup cream, strawberries, and crumbled shortcakes. Pour mixture into container of an electric ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer safe container and freeze for at least 4 hours for a firmer texture.
Source: Cooking with Paula Deen, July/August 2008