Yield: 8 Servings
|2½ cup||Skim milk -- divided|
|2 \N||Egg yolk|
|4 ounces||Neufchatel cheese -- cubed|
|\N \N||And softened|
|3 cups||Strawberries -- finely|
|1 tablespoon||Fresh lime juice|
|1 tablespoon||Vanilla extract|
|1 can||Nonfat sweetened condensed|
Combine 1¼ cups milk and egg yolks in a small saucepan, stir well with a wire wisk. Heat milk mixture to 180 degrees or until tiny bubbles form around the edge of the pan(do not boil), stirring frequently. Remove from heat. Add cheese, stirring until smooth.
Combine cheese mixture, remaining milk, strawberries, and rest of the ingredients in a large bowl. and stir well until blended. Cover and chill completley. Pour mixture into freezer can of an ice cream freezer and freeze according
to manufacturers instructions. Spoon ice cream into a freezer safe container, cover and freeze 1 hour or until ice cream is firm.
Recipe By : Cooking Light Magazine, July/August 1996 p108
From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500