Strawberry Cheesecake Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I really couldn't tell you how long it takes to cook this on top of the stove, I think times will very according to the temp you use. My grandson use to love this Ice Cream when he was little. Enjoy Ingredients:
2 1/2 c. sugar |
4 eggs lightly beaten |
1 c. heavy whipping cream |
2 t. vanilla extract |
3 (8 oz) pkg. cream cheese softened |
2 t. lemon juice |
1 t. grated lemon peel |
1 (16 oz) pkg. frozen unsweetened strawberries thawed and sliced |
Directions:
1. In a large heavy saucepan heat the half and half to 175, stir in the sugar until dissolved. Whisk a small amount of the 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 a pan in a bowl of ice water, stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
2. In a large mixing bowl beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries.
3. Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer' s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze 2-4 hours before serving.Makes 3 quarts.
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