Recipe Ingredients
- 3⁄4 cup of milk
- 1⁄2 cup of heavy cream
- 1⁄2 cup of granulated sugar
- 2 egg yolks
- 8 oz container Philadelphia® Whipped Cream Cheese
- 1 teaspoon vanilla bean paste
- 1 cup chopped strawberries
- 1 tablespoon granulated sugar
- Juice of 1/2 a lemon
- 4 crushed graham crackers
Recipe Directions
- First, warm up milk, heavy cream, and granulated sugar in a saucepan over low heat. Stir until the sugar is dissolved–about 5 minutes.
- Transfer to a large mixing bowl, and using an electric hand mixer, mix in egg yolks. Then, mix in an Philadelphia Whipped Cream Cheese and vanilla bean paste. Beat until smooth.
- Cover and transfer the mixing bowl to the fridge for about 2 hours, or until the mixture is chilled. If in a rush, put the mixture in the freezer to chill faster.
- While you wait, add chopped strawberries, granulated sugar, and lemon juice to a saucepan over low heat. Stir and bring to a simmer. Let this simmer for about 5 minutes, or until the strawberries soften and it turns into a sauce.
- Transfer this to a container and let it chill in the fridge as well.
- Once everything is chilled, pour the milk mixture into an ice cream maker, and churn until thick (about 7 minutes). Then, pour in the strawberries (optional: leave 1-2 tbsp behind for garnish) and crushed graham crackers. Let this churn and mix into the ice cream for 15 seconds.
- If you like soft ice cream, then you are ready to enjoy! For hard ice cream, transfer to a container or loaf pan and freeze for 1-2 hours. Serve topped with more crushed graham cracker and strawberries!
