Cheesecake Ice Cream with Strawberry Jam Swirl

In honor of Father’s Day, I decided to reimagine my dad’s favorite dessert, New York-style cheesecake, with a summery twist by making it into a frozen dessert.

In collaboration with Oishii berries new jam releases. I’ve created this cheesecake ice cream with a brown butter graham cracker crumble and Oishii Berry’s new Haru Urara Jam swirled into it.

I like the Haru Urara jam because of the inclusion of sour cherries and sour plums to make a really bright and citrusy take on a strawberry jam.

To celebrate the launch of these new jams I have a discount code for you! Use code ALLISON10 for 10% off their site!

The only real trick here is chilling the base overnight. I know, annoying. But a cold base churns smoother, faster, and with better texture, so we are all practicing patience together.

Makes about 1 quart.

Ingredients:

Brown Butter Graham Cracker Crumbs

• 1 cup graham cracker crumbs

• 30 g browned butter (2 tbsp)

• 1 tbsp water

• 1 1/2 tsp salt

Cream Cheese Ice Cream

• 250 g heavy cream (1 1/4 cups)

• 400 g whole milk (2 cups)

• 2 egg yolks

• 150 g sugar (3/4 cup)

• 50 g corn syrup or glucose syrup (1/4 cup)

• 10 g cornstarch (1 tbsp)

• 150 g cream cheese, softened (3/4 cup)

• 1 tbsp lemon juice

• 100 g (1/3 cup) Oishii Haru Urara jam

Instructions:

Brown Butter Graham Cracker Crumbs

1. Preheat the oven to 350°F (180°C).

2. Crush the graham crackers until they are mostly fine crumbs with a few slightly larger pieces.

3. Mix the graham cracker crumbs with the browned butter, water, and salt until evenly combined. The mixture should look like damp crumbs and hold together slightly when pressed.

4. Spread the crumbs onto a baking tray in an even layer.

5. Bake for 8 minutes, until the crumbs look slightly darker and smell toasty. Let cool completely before adding to the ice cream.

Cream Cheese Ice Cream

1. Heat the cream, milk, and corn syrup in a pot over medium heat until steaming, but not

2. Whisk the egg yolks, sugar, and cornstarch in a bowl until smooth and combined.

3. Slowly stream the hot dairy mixture into the egg mixture while whisking constantly. Go gradually so the eggs warm up gently instead of scrambling.

4. Pour the mixture back into the pot and cook over medium heat, stirring constantly with a spatula, until it lightly coats the back of the spatula.

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

6. Blend in the softened cream cheese and lemon juice until completely smooth.

7. Cover and chill the base overnight in the fridge, or until very cold.

8. Churn the ice cream base in an ice cream machine according to the manufacturer’s instructions, until thick, creamy, and about the texture of soft serve.

9. Layer the churned ice cream into a freezer-safe container with spoonfuls of Oishii strawberry jam and the cooled graham cracker crumbs. Gently swirl with a spoon or offset spatula.

10. Freeze until firm, at least 4 hours.

Notes

• Store in an airtight container in the freezer. Press parchment or plastic wrap directly on the surface to help prevent ice crystals.

• For best texture let ice cream sit at room temperature for 10 minutes before scooping and serving.