Ingredients

1 pint strawberries (hulled and diced or sliced)

½ cup granulated sugar (for compote)

1 tsp fresh lemon juice (for compote)

8 oz cream cheese

2 cups heavy cream

2 cups whole milk

1¼ cups granulated sugar (for ice cream base)

7 egg yolks

1½ tsp fresh lemon juice (for ice cream base)

1½ tbsp pure vanilla extract

1 tsp kosher salt (for ice cream base)

¼ cup graham cracker crumbs

1 tbsp granulated sugar (for graham crackers)

⅛ tsp kosher salt (for graham crackers)

2 tbsp unsalted butter

Instructions

Step 1: Make the strawberry compote by stirring the strawberries, ½ cup sugar, and 1 tsp lemon juice together in a medium saucepan. Bring to a simmer, then reduce to low and cook for 20 minutes, stirring occasionally to prevent burning. Remove from heat and let cool.

Step 2: Prepare the graham cracker crumbs by mixing the graham cracker crumbs, 1 tbsp sugar, ⅛ tsp salt, and melted butter until fully combined. Set aside.

Step 3: In a heatproof bowl, place the egg yolks and set aside. In a large saucepan, whisk together the cream cheese, heavy cream, whole milk, and 1¼ cups sugar. Heat over medium-low, whisking frequently, until the mixture reaches a gentle simmer (about 195°F). Do not boil.

Step 4: Remove the cream mixture from heat. Slowly whisk about ¼ cup of the hot cream into the egg yolks to temper them. Repeat this process 4–5 times, then pour the egg yolk mixture back into the saucepan with the hot cream, whisking constantly.

Step 5: Return the saucepan to low-medium heat and whisk constantly until the mixture comes to a simmer again, approximately 195°F. Remove from heat immediately.

Step 6: Stir in 1½ tsp lemon juice, vanilla extract, and 1 tsp kosher salt. Strain the custard through a fine mesh strainer into a mixing bowl.

Step 7: Cool the mixture by placing the bowl in a larger bowl filled with ice. Once cooled, refrigerate or place in the freezer for faster chilling, whisking occasionally until fully chilled.

Step 8: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).

Step 9: During the last 2 minutes of churning, add the strawberry compote and graham cracker crumbs with butter in thirds every 30 seconds to evenly distribute.

Step 10: Transfer the ice cream to a loaf pan and freeze uncovered overnight. Before serving, take it out 10–15 minutes early to soften for easier scooping.

Tips & Variations

For a smoother texture, strain the strawberry compote before folding it into the ice cream.

Try swapping the graham cracker crumbs for crushed digestive biscuits or shortbread for a different twist.

If fresh strawberries aren’t available, frozen strawberries can be used for the compote, just thaw before cooking.

Adding a splash of strawberry liqueur or fresh mint to the compote can enhance the flavor.

FAQs

Can I make the strawberry compote ahead of time?

Yes, the compote can be made up to 3 days in advance and stored in the refrigerator. Make sure to bring it to room temperature before adding it to the ice cream during churning.

Do I need an ice cream maker for this recipe?

While an ice cream maker produces the best texture, you can make a no-churn version by folding whipped cream and the strawberry compote into sweetened cream cheese mixture and freezing it. The texture will be slightly different but still delicious.