Strawberry Cheesecake Ice Cream.
2 Cups Sugar
2 Cups Milk
3 Cups Strawberries; quartered and Divided
1/4 Cup Brown sugar
1/4 Cup Half and half
1 Tablespoon Lemon juice
Fresh whole milk
1/4 Teaspoon Salt
4 Eggs
1 Package Cream cheese (8 ounce)
1 Tablespoon Vanilla
3/4 Cup Finely chopped pecans (optional)
Combine sugar, salt and 2 cups milk in food processor or blender; blend
until sugar is dissolved. Add eggs and blend until well mixed.
Cook over medium heat, stirring constantly until mixture begins to thicken
about 10 minutes.
Refrigerate 4 hours or overnight.
When ready to freeze, combine half of base mixture and cream cheese in food processor or blender until smooth. Mix strawberries and rest of base
mixture. Pour into freezer can and fill with milk and freeze per
manufacturer’s instructions.
Servings 12
Source: Jo Ann Tucker, “cooking’ From Scratch,” Chico Extension Homemaker
Club