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Makeover Strawberry Cheesecake Ice Cream

This recipe is rich and velvety, with fantastic strawberry flavor—the perfect treat for the summer’s heat, but with just a fraction of the fat and fewer calories than the original recipe. —Taste of Home Test Kitchen, Greendale, Wisconsin

24 ServingsPrep: 50 min. + chilling Process: 20 min./batch + freezing

Ingredients

2 cups half-and-half cream
2 cups whole milk
2 cups sugar
3 eggs, lightly beaten
1 cup fat-free sour cream
1/4 cup apple jelly
2 teaspoons vanilla extract
3 packages (8 ounces each) reduced-fat cream cheese
1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced
2 tablespoons lemon juice
1 tablespoon grated lemon peel

Directions

In a large saucepan, heat half-and-half and milk to 175°; stir in
sugar until dissolved. Whisk a small amount of hot mixture into the
eggs. Return all to the pan, whisking constantly. Cook and stir over
low heat until mixture reaches at least 160° and coats the back
of a metal spoon.
Remove from the heat. Stir in the sour cream, jelly and vanilla. Cool
quickly by placing pan in a bowl of ice water; stir for 2 minutes.
Press waxed paper onto surface of custard. Refrigerate for several
hours or overnight.

2 of 2

Makeover Strawberry Cheesecake Ice Cream (continued)

Directions (continued)

In a large bowl, beat the cream cheese, strawberries, lemon juice and
peel until blended. Gradually beat in the custard mixture.
Fill cylinder of ice cream freezer two-thirds full; freeze according
to manufacturer’s directions. Refrigerate remaining mixture until
ready to freeze. When ice cream is frozen, transfer to a freezer
container; freeze for 2-4 hours before serving.
Yield: 3 quarts.

Nutrition Facts: 1/2 cup equals 208 calories, 9 g fat (6 g saturated fat), 60 mg cholesterol, 156 mg sodium, 25 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.