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STRAWBERRY CHEESECAKE
ICE CREAM
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The best easy homemade strawberry cheesecake ice cream is made from scratch in an ice cream maker.
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This no egg recipe is made with real cheesecake bits for the best fruity, tangy, sweet flavors.
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INGREDIENTS
Heavy cream
Whole milk
Strawberries
Frozen cheesecake
Sugar
Vanilla
Salt
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Chop the strawberries, then add to a bowl with and ½ cup of the sugar. Cover and refrigerate for 1 hour.
1
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Combine the remaining ingredients (except cheesecake) in a bowl and whisk until the sugar is dissolved. Place in refrigerator until ready to use.
2
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Pour the strawberries into a small colander sitting inside a bowl and strain out the resulting syrup, using a large spoon or spatula to press out as much liquid as possible.
3
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Add the strawberries and cheesecake to the cream mixture and stir to combine.
4
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Remove the Ice Cream Maker bowl from the freezer and assemble. Once the paddle starts rotating, pour the mixture into the bowl.
5
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Check the doneness after 30-35 minutes. The mixture should be a soft-serve consistency.
6
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Place in freezer for 2 hours to firm up, but any longer than that will make the ice cream rock hard and very difficult to scoop.
7
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