Cheesecake Strawberry Ice Cream

What You Will Need

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

Time to Get Cooking

1. 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.

2. 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.

3. Stir in the cream cheese until melted.

4. 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.

5. 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.

This recipe makes one gallon of mouthwatering ice cream.

Works Cited: https://www.tasteofhome.com/recipes/cheesecake-strawberry-ice-cream

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