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Strawberry Cheesecake Ice Cream




Source of Recipe


Taste Of Home






List of Ingredients



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






Instructions



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° and coats the back of a metal spoon. Stir in the cream cheese 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 or firm up in the refrigerator freezer for 2 to 4 hours before serving.
   
5. Yield: 1 gallon