Strawberry Cheesecake Ice Cream Ingredients
2 cups granulated sugar
2 cups milk
3 cups strawberries, quartered and divided
1/4 cup firmly packed brown sugar
1/4 cup half-and-half
1 tablespoon lemon juice
Fresh whole milk
1/4 teaspoon salt
8 ounces cream cheese
1 tablespoon vanilla extract
3/4 cup finely chopped pecans (optional) Instructions
Combine sugar, salt and 2 cups milk in food processor or blender; blend until
sugar is dissolved.
Add eggs and blend until well mixed. Cook over medium heat,
stirring constantly until mixture begins to thicken about 10 minutes.
Refrigerate for 4 hours or overnight.
When ready to freeze, combine half of base mixture and cream cheese in food processor
or blender until smooth.
Mix strawberries and rest of base mixture.
Pour into freezer
can and fill with milk and freeze per manufacturer's instructions.
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