Ice cream can be enjoyed all year round – summer and winter, right?! I think so. In winter, you might not be able to sit on the terrace with and enjoy it in the sun, but this Strawberry (Burnt) Cheesecake Ice Cream also tastes really good on the sofa when you’re wrapped in a warm blanket! If you like cheesecake, you will definitely love this type of ice cream ;)
I’m a big fan of cheesecakes, and especially San Sebastian Cheesecakes aka. Burnt Cheesecakes. They are easy to make and extremely creamy! Saying that – I think it’s only natural to turn a cheesecake like that into a delicious ice cream at some point, right?! It’s the first thing that should come to mind when you think of ice cream and cheesecake ;P
Let’s be honest, I love the combination. Ice cream and cheesecake – two delicious treats combined in one awesome dessert! That can only be good. The fact that a few strawberries come into play (via the strawberry jam) makes the result even better. I would have loved to use fresh strawberries for the ice cream but, unfortunately, that doesn’t work quite as well.
You can, of course, puree fresh strawberries and then stir them into an ice cream mixture, but in that case, pretty much the whole ice cream will be strawberry-flavored and pink. I just wanted a few swirls of strawberries here and there… strawberry jam is simply better for that. I used my Homemade Strawberry Vanilla Jam (no added sugar) for this. It adds strawberry flavor and sweetness to the ice cream without adding extra sugar. If you don’t have something like that at home, you can, of course, use regular strawberry jam.
Well… in addition to the strawberry jam, some cheesecake also has to be added to the ice cream as well. D’oh. I used leftovers from a San Sebastian cheesecake (link above) that has not been eaten completely the weekend before. ;P Of course, the ice cream wouldn’t be cheesecake ice cream without it. So you either got to bake some cheesecake first or get some from the supermarket or a bakery. You want a cheesecake that’s not too dry – something like a San Sebastian cheesecake. If your store-bought cheesecake has a cookie base or something similar, I would remove that first. You only want the creamy filling for the ice cream.
Once you have all the ingredients ready, you can start mixing and chilling. The easiest way to do this is, of course, with an ice cream maker as described in the recipe. However, if you don’t have such a handy machine at home, you can still make the ice cream. It just takes a little longer and you have to work a little harder to get the right ice cream consistency.
Homemade ice cream will keep for a few weeks in the freezer, but the longer you store it, the greater the chance of larger ice crystals developing. Of course, those are not good for the texture, but they are not bad either. If you let the ice cream thaw for a while before serving, the biggest ice crystals will usually dissolve and the ice cream will regain its creamy consistency. However, ice cream is best when it is relatively fresh – there’s no getting around that ;P
If you like ice cream and like to make it yourself, you might want to take a look at some other recipes here on the blog – we got a few nice ice cream recipes here. Our Franzbrötchen (Cinnamon Roll) Ice Cream is very popular with family and friends. Using unusual ingredients for ice cream is kind of fun, right? ;) Once you have a container with ice cream in the freezer, you can also do other things… delicious Ice Cream Sandwiches, for example. You can also make those sandwiches with store-bought ice cream, of course…
INGREDIENTS / ZUTATEN
(about 1 quart of ice cream)
For the ice cream base:
15.2 fl. oz. (450ml) milk (3.8% fat)
6.7 fl. oz. (200ml) heavy cream
4 medium egg yolks
1.4 oz. (40g) milk powder*
1/2 cup (100g) brown sugar
0.1 oz. (20g) honey
For the filling/decoration:
10.6 oz. (300g) Basque Cheesecake
1-2 tbsp. strawberry jam
(etwa 1l Eiscreme)
Für die Eisbasis:
450ml Milch (3,8% Fett)
200ml Sahne
4 Eigelb (M)
40g Milchpulver*
100g brauner Zucker
20g Honig
Für die Füllung/Dekoration:
300g Baskischer Käsekuchen
1-2 EL Erdbeermarmelade
DIRECTIONS / ZUBEREITUNG
1. Add milk, heavy cream, and the egg yolks to a saucepan. Mix well and heat up slowly. As soon as the mixture reached room temperature (about 22°C/71°F), stir in the milk powder. Continue heating the mixture while stirring constantly. As soon as it reaches 35°C/95°F, stir in the brown sugar and honey. Heat up and stir constantly until you reach a temperature of 85°C/185°F. Remove from the stove and pour the ice cream base into a bowl. Let cool down completely, then place the bowl in the fridge for at least 2 hours.
2. Prepare your ice cream maker according to the manufacturer’s instructions, and then freeze the ice cream base in it. My machine needed about 55 minutes until the ice cream was firm enough and creamy.
3. Transfer the ice cream to a container that can go into the freezer. Mash the Basque cheesecake with a fork and add it to the container – mix until well combined. Add the strawberry jam and swirl it into the ice cream. Freeze the ice cream for at least 2 hours until ready to serve.
Note: If you don’t have an ice cream maker, you can alternatively add the ice cream base to a large bowl and place it in the freezer. As soon as the mixture starts to freeze around the edges (takes about 60–90 minutes), mix everything with a whisk to incorporate as much air as possible. Repeat this process 2-3 times until the ice cream has become thick and creamy. After the last round of mixing, add the mashed cheesecake and swirl in the strawberry jam. Freeze once more for at least 2 hours.
1. Milch, Sahne und Eigelb in einen Topf geben. Alles gut verrühren und langsam erwärmen. Wenn die Mischung in etwa Raumtemperatur (22°C) hat, das Milchpulver einrühren. Die Milch-Sahne-Mischung unter ständigem Rühren weiter erwärmen. Sobald 35°C erreicht sind, Zucker und Honig dazugeben und unterrühren. Diese Mischung dann unter ständigem Rühren auf 85°C erhitzen. Sobald die Temperatur erreicht ist, den Topf vom Herd ziehen und die Flüssigkeit in eine Schüssel umfüllen. Komplett abkühlen lassen, dann mindestens 2 Stunden in den Kühlschrank stellen.
2. Die Eismaschine nach Herstellerangaben vorbereiten und dann die Eisbasis darin gefrieren lassen. Nach etwa 55 Minuten war das Eis bei mir fest genug und schön cremig.
3. Das Eis in einen Container umfüllen, der in den Gefrierschrank gehen kann. Den Käsekuchen mit einer Gabel zerdrücken, bis eine homogene Masse entsteht, dann zum Eis dazugeben und gut untermengen. Zum Schluss die Marmelade untermengen – dabei aber nicht zu viel rühren. Das Eis bis zum Servieren noch einmal mind. 2 Stunden einfrieren.
Hinweis: Wer keine Eismaschine hat, kann die Eisbasis alternativ in eine große Schüssel füllen und diese dann in den Gefrierschrank stellen. Sobald die Masse vom Rand her anfängt zu gefrieren (dauert etwa 60–90 Minuten), alles mit einem Schneebesen aufschlagen, um möglichst viel Luft einzuarbeiten. Den Vorgang 2-3 Mal wiederholen, bis das Eis dick und cremig geworden ist. Nach der letzten Runde dann ebenfalls den Käsekuchen und die Marmelade untermengen. Das Eis in einen geeigneten Container umfüllen und noch einmal mind. 2 Stunden einfrieren.
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Here is a version of the recipe you can print easily.
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Strawberry (Burnt) Cheesecake Ice Cream
- Prep Time: 00:30
- Cook Time: 04:00
- Total Time: 05:00
- Yield: 4 1x
- Category: Ice cream
- Cuisine: International
- Diet: Vegetarian
Description
Ice cream is always a good idea for dessert, so is a cheesecake – this treat here combines ice cream and cheesecake. Absolutely delicious!
Ingredients
For the ice cream base:
15.2 fl. oz. (450ml) milk (3.8% fat)
6.7 fl. oz. (200ml) heavy cream
4 medium egg yolks
1.4 oz. (40g) milk powder*
1/2 cup (100g) brown sugar
0.1 oz. (20g) honey
For the filling/decoration:
10.6 oz. (300g) Basque Cheesecake
1-2 tbsp. strawberry jam
Instructions
1. Add milk, heavy cream, and the egg yolks to a saucepan. Mix well and heat up slowly. As soon as the mixture reached room temperature (about 22°C/71°F), stir in the milk powder. Continue heating the mixture while stirring constantly. As soon as it reaches 35°C/95°F, stir in the brown sugar and honey. Heat up and stir constantly until you reach a temperature of 85°C/185°F. Remove from the stove and pour the ice cream base into a bowl. Let cool down completely, then place the bowl in the fridge for at least 2 hours.
2. Prepare your ice cream maker according to the manufacturer’s instructions, and then freeze the ice cream base in it. My machine needed about 55 minutes until the ice cream was firm enough and creamy.
3. Transfer the ice cream to a container that can go into the freezer. Mash the Basque cheesecake with a fork and add it to the container – mix until well combined. Add the strawberry jam and swirl it into the ice cream. Freeze the ice cream for at least 2 hours until ready to serve.
Notes
If you don’t have an ice cream maker, you can alternatively add the ice cream base to a large bowl and place it in the freezer. As soon as the mixture starts to freeze around the edges (takes about 60–90 minutes), mix everything with a whisk to incorporate as much air as possible. Repeat this process 2-3 times until the ice cream has become thick and creamy. After the last round of mixing, add the mashed cheesecake and swirl in the strawberry jam. Freeze once more for at least 2 hours.
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