Strawberry cheesecake ice cream....pdpp83a
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 2 | cups | Milk |
| 3 | cups | Strawberries; quartered and |
| Divided | ||
| ¼ | cup | Brown sugar |
| ¼ | cup | Half and half |
| 1 | tablespoon | Lemon juice |
| Fresh whole milk | ||
| ¼ | teaspoon | Salt |
| 4 | Eggs | |
| 1 | pack | Cream cheese (8 oz) |
| 1 | tablespoon | Vanilla |
| ¾ | cup | Finely chopped pecans (opt.) |
Directions
COOKIN' FROM SCRATCH
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.
Source: Jo Ann Tucker, "Cookin' From Scratch," Chico Extension Homemaker Club 1988. Formatted for you by Joyce Burton....PDPP83A.