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Strawberry Cheesecake Ice Cream

Source of Recipe


Taste of Home magazine (June - July 2008)



List of Ingredients



• 4 cups half-and-half, divided
  
• 2� cups sugar
  
• 4 eggs, lightly beaten
  
• 1 cup heavy whipping cream
  
• 2 tsp vanilla extract
  
• 3 packages (8 ounces each) cream cheese, softened
  
• 2 Tbsp lemon juice
  
• 1 Tbsp grated lemon peel
  
• 1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced
  






Instructions



1. In a large heavy saucepan, heat the half-and-half to 175� F; 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.
   
   
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 plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
   
   
3. 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 2 to 4 hours before serving.
   
   Makes 3 quarts.