Steps

1. In a small pot, combine 1 egg yolk, 100ml milk, and 20g sugar. Mix well with a whisk before heating. Thoroughly mixing in the pot before heating is key! A silicone whisk is recommended for mixing in the small pot.
   🕒 01:52
2. Heat over medium-low heat, stirring constantly, until it slightly thickens. Be careful not to boil. Thickening in about 2 minutes and then removing from heat is key! Overheating will cook the egg.
   🕒 02:27
3. Strain the heated mixture into a bowl, and rapidly cool it by placing the bowl in an ice bath. Cool while stirring until it reaches room temperature. Straining for a smoother texture is key! Since it's prone to spoilage, be sure to cool it immediately in an ice bath.
   🕒 03:26
4. Cut the steamed cheese cake into 1cm wide pieces, then cut them again in the other direction to create 1cm wide strips. Cut into 1cm cubes.
   🕒 03:59
5. If the cream cheese is hard from being in the refrigerator, place it in a microwave-safe container and heat in the microwave on 600W for 30 seconds to soften. Skip this step if it's soft at room temperature.
   🕒 04:27
6. Knead the cream cheese with a rubber spatula until smooth. Add 20g sugar and mix well until the sugar granules are no longer gritty.
   🕒 04:51
7. In a chilled bowl, add 200ml heavy cream and 20g sugar. Whip while in an ice bath until stiff peaks form (80% whip). Using animal-derived heavy cream with 35% milk fat for a richer taste is key! Vegetable-based cream can be used for a lighter taste.
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8. Add the kneaded cream cheese to the bowl of whipped cream in two additions, and gently fold them together.
   🕒 06:05
9. Once combined, add the chilled egg yolk sauce in two additions and gently fold until evenly mixed.
   🕒 06:31
10. Pour half of the ice cream mixture into a 15cm square (approx. 900ml capacity) container.
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11. Lightly mix 80g strawberry jam, then add dollops onto the ice cream mixture in the container and gently swirl to create a marble effect. Add half of the cut steamed cheese cake pieces. The sweetness of the jam can vary by brand, so start with a little and adjust later if needed is key!
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12. Spread the remaining ice cream mixture on top, then add the remaining strawberry jam and steamed cheese cake, pressing down lightly.
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13. Cover with the lid and freeze for 2-3 hours until partially set.
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14. Once about half-frozen, take it out and mix the solidified edges with the center to create a uniform consistency.
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15. Smooth the surface, cover with the lid, and freeze for another 3-4 hours until fully set.
    🕒 09:08
16. Freezing times may vary depending on your freezer. Adjust as needed. If it's too hard when serving, let it sit at room temperature for a bit before plating. If it becomes too hard after extended freezing, letting it sit at room temperature for a short period will make it easier to scoop is key!
    🕒 09:42