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    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

 

 

 


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