Directions:
- In a large saucepan, heat half-and-half 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. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- In a large bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries.
- 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 | 214.86 Kcal (900 kJ) | ||
| Calories from fat | 116.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 20% | |
|---|---|---|---|
| Cholesterol | 79.43mg | 26% | |
| Sodium | 60.82mg | 3% | |
| Potassium | 112.24mg | 2% | |
| Total Carbs | 22.35g | 7% | |
| Sugars | 19.01g | 76% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 80.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 199.6 Kcal (836 kJ) | ||
| Calories from fat | 108.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 20% | |
|---|---|---|---|
| Cholesterol | 73.79mg | 26% | |
| Sodium | 56.5mg | 3% | |
| Potassium | 104.27mg | 2% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 17.66g | 76% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 75.1mg | 8% | |
* 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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