Makeover Strawberry Cheesecake Ice Cream |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This recipe is rich and velvety, with fantastic strawberry flavorâthe perfect treat for the summerâs heat, but with just a fraction of the fat and fewer calories than the original recipe. Ingredients:
2 cups half-and-half cream |
2 cups whole milk |
2 cups sugar |
3 eggs, lightly beaten |
1 cup fat-free sour cream |
1/4 cup apple jelly |
2 teaspoons vanilla extract |
3 packages (8 ounces each) reduced-fat cream cheese |
1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced |
2 tablespoons lemon juice |
1 tablespoon grated lemon peel |
Directions:
1. 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.
2. 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.
3. In a large bowl, beat the cream cheese, strawberries, lemon juice and peel until blended. Gradually beat in the custard mixture.
4. 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.
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