This is the best ice cream we have ever found. It really tastes like frozen cheesecake. I like to make it in the morning and let it ripen in time for supper, but my husband usually can't wait that long!—Jacki Prettyman, Fort Scott, Kansas
- 4 cups half-and-half cream
- 2-1/2 cups sugar
- 4 eggs, lightly beaten
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 3 packages (8 ounces each) cream cheese, softened
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced
- In a large saucepan, heat half-and-half 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. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- In a large bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries.
- 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.
Originally published as Strawberry Cheesecake Ice Cream in Taste of Home June/July 2008, p8
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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