Cheesecake Ice Cream with Strawberry Jam Swirl

Ingredients

• 1 cup graham cracker crumbs (Mostly fine crumbs with a few slightly larger pieces)
• 30 g browned butter (Cooled slightly; browned from butter before measuring)
• 1 tbsp water
• 1.5 tsp salt
• 250 g heavy cream
• 400 g whole milk
• 2 egg yolks
• 150 g sugar
• 50 g corn syrup or glucose syrup (Use either corn syrup or glucose syrup)
• 10 g cornstarch
• 150 g cream cheese (Softened)
• 1 tbsp lemon juice
• 100 g strawberry jam (The source specifies Oishii Haru Urara jam; use strawberry jam if unavailable)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line or prepare a baking tray for the graham cracker crumbs.

2. 2

   Crush the graham crackers until they are mostly fine crumbs, leaving a few slightly larger pieces for texture.

3. 3

   Add the graham cracker crumbs, browned butter, water, and salt to a bowl. Mix until evenly combined; the mixture should resemble damp crumbs and hold together slightly when pressed.

4. 4

   Spread the crumb mixture in an even layer on the prepared baking tray.

5. 5

   Bake for 8 minutes, until the crumbs are slightly darker and smell toasty. Let them cool completely before using.

6. 6

   Place the heavy cream, whole milk, and corn or glucose syrup in a pot over medium heat. Heat until steaming but not boiling; do not let the mixture scorch.

7. 7

   While the dairy mixture heats, whisk the egg yolks, sugar, and cornstarch in a bowl until smooth and fully combined.

8. 8

   Slowly stream the hot dairy mixture into the egg mixture while whisking constantly. Add it gradually so the yolks warm gently instead of scrambling.

9. 9

   Pour the combined mixture back into the pot. Cook over medium heat, stirring constantly with a spatula, until the custard lightly coats the back of the spatula.

10. 10

    Transfer the custard base to a bowl and let it cool slightly for a few minutes.

11. 11

    Add the softened cream cheese and lemon juice. Blend until the base is completely smooth, using an immersion blender or regular blender as needed.

12. 12

    Cover the base and chill it in the refrigerator overnight, or until thoroughly cold. This extended chilling helps it churn smoothly and develop a better texture.

13. 13

    Churn the cold base in an ice cream machine according to the manufacturer's instructions. Continue until it is thick, creamy, and approximately the texture of soft serve.

14. 14

    Transfer some of the churned ice cream to a freezer-safe container. Add spoonfuls of strawberry jam and some of the cooled graham cracker crumbs.

15. 15

    Repeat the layers until all the ice cream, jam, and crumbs have been used. Gently swirl everything together with a spoon or offset spatula, taking care not to mix it into a uniform color.

16. 16

    Freeze the assembled ice cream until firm, at least 4 hours.

17. 17

    Let the ice cream stand at room temperature for about 10 minutes before scooping and serving.

Notes

Makes about 1 quart. Store in an airtight container in the freezer, pressing parchment or plastic wrap directly onto the surface to help prevent ice crystals. The source's heating instruction ends at “steaming, but not”; it is interpreted as steaming but not boiling. The jam is listed as Oishii Haru Urara jam, which includes sour cherries and sour plums for a bright, citrusy flavor.

Nutrition per serving

• dessert
• ice cream
• frozen dessert
• American
• vegetarian
• make-ahead
• summer
• Father's Day