Strawberry Cheesecake Ice Cream

Directions

• Heat the milk and heavy cream in a small saucepan until it is almost simmering (small bubbles around the edges) – don’t let it boil!!
• In another bowl beat the cream cheese, egg yolks and sugar until pale and fluffy.
• Very, very gradually and carefully, pour the hot milk into the cheese mixture whilst beating constantly.
• When beaten through – pour the mixture through a fine sieve and set aside.
• Place a metal bowl on top of a saucepan with boiling water (a double boiler) and transfer the custard mixture (what you made above) along with two cups of chopped up strawberries.
• Stir the mixture constantly until it coats the back of a wooden spoon.
• Remove the mixture from the heat and stir in the vanilla extract.
• Let the mixture cool to room temperature.
• Then place the mixture in the fridge overnight.
• Transfer to an ice cream machine if you have one until ready – If you don’t have a machine re-beat the mixture until aerated and place in the freezer.
• When nearly set – repeat the beating and re-freeze.
• When the ice-cream is ready, crush the shortbread biscuits and gently fold through the ice cream together with the remaining strawberries.
• Freeze until required.