Strawberry Cheesecake Ice Cream |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is the best ice cream we have ever found. It really tastes like frozen cheesecake. I like to make it in the morning and let it ripen in time for supper, but my husband usually can't wait that long!âJacki Prettyman, Fort Scott, Kansas Ingredients:
4 cups half-and-half cream |
2-1/2 cups sugar |
4 eggs, lightly beaten |
1 cup heavy whipping cream |
2 teaspoons vanilla extract |
3 packages (8 ounces each) cream cheese, softened |
2 tablespoons lemon juice |
1 tablespoon grated lemon peel |
1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced |
Directions:
1. 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.
2. 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.
3. In a large bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries.
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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