Strawberry Cheesecake Ice Cream
Source of Recipe
Internet
List of Ingredients
4 cups milk, divided
2 cups sugar
1/4 teaspoon salt
4 large eggs, beaten
1 quart fresh strawberries, hulled and quartered
1/3 cup firmly packed brown sugar
1 (8-ounce) package cream cheese, softened
3/4 cup half-and-half
1 tablespoon vanilla extract
1 tablespoon lemon juice
3/4 cup finely chopped pecans
Recipe
Combine 2 cups milk, 2 cups sugar, and salt in container of an electric
blender; cover and process until sugar and salt dissolve, stopping once to
scrape down sides. Add eggs, and process until blended, stopping once to
scrape down sides. Pour milk mixture into a medium saucepan; cook over
medium heat, stirring constantly, 8 minutes or until mixture begins to
thicken. Remove from heat; cover and chill at least 4 hours. Combine
strawberries and brown sugar; stirring well. Set aside. Combine half of
chilled milk mixture and cream cheese in container of electric blender;
cover and process until smooth, stopping once to scrap down sides. Pour
cream cheese mixture into freezer container of a 1-gallon hand-turned or
electric freezer. Combine half of reserved strawberry mixture, remaining
chilled milk mixture, half-and-half, vanilla, and lemon juice in container
of electric blender; cover and process until smooth, stopping once to
scrape
down sides. Add to cream cheese mixture in freezer container. Add
remaining
2 cups milk, remaining strawberry mixture, and pecans; stir well. Freeze
according to manufacturer's instructions. Pack freezer with additional ice
and rock salt, and let stand 1 hour before serving. Makes 12 cups.
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