Strawberry Cheesecake Ice Cream |
|
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 mashed fresh or frozen unsweetened strawberries 2 cups heavy whipping cream 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. 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. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 gallon. |
Lee
|
HTML Comment Box is loading comments...
|