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Strawberry Cheesecake Ice Cream

The custard-like ice cream is so rich and creamy that it tastes like you fussed for hours. But it's easy to make...and pretty, too. I like to serve it with chocolate fudge sauce. -Irene Yoder Fillmore, New York

32 ServingsPrep: 15 min. + cooling Process: 20 min./batch + freezing

Ingredients

3 cups sugar
3 tablespoons all-purpose flour
Pinch salt
8 cups milk
4 eggs, lightly beaten
1 package (8 ounces) cream cheese, cubed
1 teaspoon vanilla extract
3 cups fresh or frozen unsweetened strawberries, thawed
2 cups heavy whipping cream

Directions

In a heavy saucepan, combine the sugar, flour and salt. Gradually add
milk until smooth. Bring to a boil over medium heat; cook and stir
for 2 minutes or until thickened. Remove from the heat; cool
slightly.
Whisk a small amount of hot milk 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. Stir in the cream cheese until melted.
Remove from the heat. Cool quickly by placing pan in a bowl of ice
water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto
surface of custard. Refrigerate for several hours or overnight.

2 of 2

Strawberry Cheesecake Ice Cream (continued)

Directions (continued)

Stir strawberries and cream into custard. Fill cylinder of ice cream
freezer two-thirds full; freeze according to the 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: 1 gallon.

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