Strawberry Cheesecake Ice Cream

Preparation

1. Step 1

   Prepare the ice cream base: Cut the cream cheese into ½-inch pieces and set aside in a medium bowl. (This bowl will be used to refrigerate the ice cream base before churning.)

2. Step 2

   Place a 9-by-5-inch metal loaf pan in the freezer. (This pan is for holding the ice cream after churning.)

3. Step 3

   Choose a large bowl that will contain the medium bowl with some room to spare around the edges. Fill the large bowl halfway with ice and add about a cup of cold water.

4. Step 4

   In a medium saucepan, combine the milk, cream, sugar, corn syrup and salt. Set over medium heat and cook for about 6 minutes, whisking often, until the mixture steams and bubbles start breaking through the surface. Remove from the heat.

5. Step 5

   Using a measuring cup or ladle, scoop about ¼ cup of the hot milk and pour it over the cream cheese. Let sit, undisturbed, for 1 minute, then whisk vigorously until smooth. (If it looks lumpy at first, keep going: It’s essential to make it smooth at this stage.) Gradually stream in the remaining hot milk, whisking constantly until smooth. (If there are any clumps remaining, pass the mixture through a fine-mesh sieve.)

6. Step 6

   Set the bowl over the ice bath and whisk occasionally until the mixture cools completely. Whisk in the vanilla extract.

7. Step 7

   Remove the bowl from the ice bath. Cover and refrigerate for at least 4 hours or, preferably, overnight.

8. Step 8

   Make the cheesecake mixture: In a small bowl, vigorously whisk the cream cheese until smooth. (It will get stuck in the whisk, but can be tapped out.) Add the strawberry preserves and vigorously whisk until incorporated and smooth. Refrigerate until ready to use.

9. Step 9

   Remove the chilled ice cream base from the refrigerator and churn in an ice cream maker according to the machine’s instructions.

10. Step 10

    Once the ice cream has reached a thick, soft-serve consistency, turn off the machine. Scoop about half of the ice cream into the chilled loaf pan. Spoon half of the cheesecake mixture on top. With a butter knife or chopstick, swirl to distribute. Place 3 graham cracker sheets in a flat layer over the ice cream, breaking them as needed to evenly cover the top. Cover with the rest of the ice cream. Top with the remaining cheesecake mixture and swirl to distribute through the top layer. Crush the remaining 2 graham cracker sheets over the top. Press a piece of parchment paper against the top and cover the pan with plastic wrap.

11. Step 11

    Freeze the ice cream until solid, at least 4 hours. The ice cream will keep for a long time in the freezer, but tastes best within 2 weeks. When ready to serve, allow to sit at room temperature for a few minutes before scooping, if needed.