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Strawberry Cheesecake Ice Cream 2

Source of Recipe

Taste of Home


Recipe Link: www.tasteofhome.com/Recipes/Strawberry-Cheesecake-Ice-Cream-3

List of 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



Recipe

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 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.

In a large mixing 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 manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for