difficulty Moderate
  • saucepan
  • hand mixer
  • container with seal
  1 1/2 cup 1 1/2 cup fresh or frozen strawberries (chopped into medium-sized dice)  
  1. in a small saucepan, mix the strawberries and sugar over medium heat for about 10 minutes, bashing the strawberries about with a fork as you go.
  2. when the strawberries start to soften, stir in the cornstarch and continue cooking for another 2 or so minutes, or until the mixture thickens slightly.
  3. once the mixture thickens, pour it into a bowl and allow it to cool in the fridge as you get on with your ice-cream base.
  4. beat the cream cheese and brown sugar together in a large mixing bowl until it’s smooth and airy.
  5. add the salt, vanilla extract and creme fraiche, and mix it all together to combine.
  6. slowly pour in the cream, whipping as you go, and continue whipping until stiff peaks start to form.
  7. spread a third of the cream mixture into a sealable container, and spoon over a third of the strawberries.
  8. continue with the layering, and once you’ve used up all the cream and strawberries, grab a knife and swirl it through the ice-cream to give it a marbled effect.
  9. snap the lid on tightly, and freeze your ice-cream for at least six hours.
  10. once frozen, the ice-cream is a bit harder to scoop out than most, but it certainly is no less creamy. to make scooping a bit easier, dip your spoon (or scoop, if you aren’t ghetto like i am) into some hot water, and dig in.
  3 tbsp 3 tbsp granulated sugar  
  1 tsp 1 tsp cornstarch  
8 oz 1 pkg 8 oz (1 pkg) cream cheese (room temperature)  
  1/2 cup 1/2 cup brown sugar  
  1/2 tsp 1/2 tsp salt  
  2 tsp 2 tsp vanilla extract  
  1/2 cup 1/2 cup creme fraiche  
  1 1/2 cup 1 1/2 cup cold whipping cream