Strawberry/cream cheese ice cream
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Beaten eggs | |
| 2 | cups | Sugar |
| 2 | cups | Half-and-half or light cream |
| 8 | ounces | Packages cream cheese, softened |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Vanilla |
| 4 | cups | Whipping cream |
| 1 | 10-to 12-ounce jar strawberry ice cream topping (about 1 cup) | |
Directions
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING This taste sensation from Len Harms of Goshen, Indiana, resulted from his wife's kitchen disaster. Loanne's strawberry jam didn't gel one year, and Len used up the surplus spoonable jam in this heavenly ice cream. It won first place at the Elkhart County Fair.
1. In a heavy medium-size saucepan, combine eggs, sugar and half-and-half. Cook and stir over medium heat for about 12 minutes till thickened and bubbly. Cover and chill mixture for 1 hour.
2. Beat the cream cheese till it's smooth. Gradually beat in the cooled egg-sugar mixture.
3. Stir in the lemon juice and vanilla Stir in the whipping cream.
4. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. When mixture is frozen, remove the dasher and stir in the strawberry ice cream topping with a long-handled spoon till marbled, but not thoroughly mixed.
Makes about 3 quarts.
Source: Midwest Living, August 1995