Tastes like cold, smooth and creamy strawberrycheesecake on a spoon!
Recipe: Strawberry CheesecakeIce Cream
4 cups milk – divided use2 cups granulated sugar1/4 teaspoon salt4 large eggs, beaten1 quart fresh strawberries, hulled andquartered1/3 cup firmly packed brown sugar1 (8-ounce) package cream cheese, softened3/4 cup half-and-half1 tablespoon vanilla extract1 tablespoon lemon juice3/4 cup finely chopped pecans
Combine 2 cups milk, 2 cups sugar, andsalt in container of an electric blender; cover and process untilsugar and salt dissolve, stopping once to scrape down sides.Add eggs, and process until blended, stopping once to scrapedown sides.
Pour milk mixture into a medium saucepan;cook over medium heat, stirring constantly, 8 minutes or untilmixture begins to thicken. Remove from heat; cover and chillat least 4 hours.
Combine strawberries and brown sugar;stirring well. Set aside.
Combine half of chilled milk mixture andcream cheese in container of electric blender; cover and processuntil smooth, stopping once to scrap down sides. Pour cream cheesemixture into freezer container of a 1-gallon hand-turned or electricfreezer.
Combine half of reserved strawberry mixture,remaining chilled milk mixture, half-and-half, vanilla, and lemonjuice in container of electric blender; cover and process untilsmooth, stopping once to scrape down sides. Add to cream cheesemixture in freezer container. Add remaining 2 cups milk, remainingstrawberry mixture, and pecans; stir well.
Freeze according to manufacturer’s instructions.Pack freezer with additional ice and rock salt, and let stand1 hour before serving.
Makes 12 cups.
If the Strawberry CheesecakeIce Cream recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog