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Strawberry Cheesecake Ice Cream


  • 2 1/2 cups milk, divided
  • 2 egg yolks
  • 4 ounces cream cheese, cubed
  • 3 cups strawberries, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 (14 ounce) can sweetened condensed milk


  1. Combine half of the milk and the 2 egg yolks in a small heavy saucepan and stir well with a whisk. Heat milk mixture to 180 degrees F or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
  2. Remove mixture from heat.
  3. Add cheese, stirring until smooth.
  4. Combine cheese mixture, remaining 1 1/4 cups milk, strawberries, lemon juice and sweetened condensed milk; stir completely until well-blended.
  5. Cover and chill completely.
  6. Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.
  7. Spoon ice-cream into a freezer-safe container; cover ice cream and freeze 1 hour or until ice cream is firm.

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