Directions:
- In a large saucepan, heat half-and-half and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Stir in the sour cream, jelly and vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- In a large bowl, beat the cream cheese, strawberries, lemon juice and peel until blended. Gradually beat in the custard mixture.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.82 Kcal (430 kJ) | ||
| Calories from fat | 31.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Cholesterol | 31.11mg | 10% | |
| Sodium | 55.51mg | 2% | |
| Potassium | 90.36mg | 2% | |
| Total Carbs | 15.77g | 5% | |
| Sugars | 12.36g | 49% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.6 Kcal (576 kJ) | ||
| Calories from fat | 42.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 5% | |
|---|---|---|---|
| Cholesterol | 41.63mg | 10% | |
| Sodium | 74.29mg | 2% | |
| Potassium | 120.92mg | 2% | |
| Total Carbs | 21.11g | 5% | |
| Sugars | 16.54g | 49% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 3.37g | 5% | |
| Vitamin C | 2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 89.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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