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Strawberry Cheesecake Ice Cream




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=23210

List of Ingredients




3 cups sugar
3 tablespoons all-purpose flour
Pinch salt
8 cups milk
4 eggs, lightly beaten
1 package (8 ounces) cream cheese, cubed
1 teaspoon vanilla extract
3 cups fresh or frozen unsweetened strawberries, thawed
2 cups heavy whipping cream

Recipe



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.

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� and coats the back of a metal spoon. Stir in the cream cheese until melted.

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.

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 or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 gallon.