Email to Freya Friedman      

Recipe Categories: LadyFreya's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES COOKING_TIPS_AND_SECRETS CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD ICE_CREAM_AND_FROZEN_TREATS MEATS PASTA POTATOES POULTRY PRESSURECOOKER SALADandDRESSING SIDE_DISHES SNACKS SOUPSandSTEWS TOP_SECRET_CLONE_RECIPES VEGETABLES

STRAWBERRY CHEESECAKE ICE CREAM




Source of Recipe


Ms. Irene Yoder, Fillmore, NY as shown in "Taste Of Home" Magazine - June/July 2004 Issue


List of Ingredients




3 cups Sugar
3 Tblsp all-purpose Flour
Pinch Salt
8 cups Milk
4 Eggs, lightly beaten
1 package (8 oz) Cream Cheese, cubed
1 tsp Vanilla Extract
3 cups mashed fresh or frozen unsweetened Strawberries
2 cups heavy whipping cream

Recipe



1) In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.

2) Whisk a small amount of hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 F and coats the back of a metal spoon. Stir in the cream cheese cubes until melted.

3) Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

4) Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer of firm up in the refrigerator freezer for 2 to 4 hours before serving.

YIELD: 1 Gallon