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Full Online Book HomeLearning KitchenDairy - Strawberry Cheesecake Ice Cream
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Dairy - Strawberry Cheesecake Ice Cream Post by :maxsim123 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3137

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Dairy - Strawberry Cheesecake Ice Cream

2 cups sugar
1/4 teaspoon salt
2 cups milk, plus more as needed
4 eggs
3 cups quartered strawberries -- divided
1/3 cup brown sugar
1 (8 ounce) package cream cheese -- at room temperature
3 to 4 cups half-and-half
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
3/4 cup finely chopped pecans -- optional


Combine sugar, salt, and 2 cups milk in food processor or blender; blend< until sugar is dissolved. Add eggs; blend until well mixed.

Pour into a medium-size saucepan and cook over medium heat, stirring constantly, until mixture begins to thicken, about 10 minutes.

Refrigerate milk-egg mixture at least 4 hours or as long as over night.

Place strawberries in a large bowl and add brown sugar; stir well to dissolve sugar, then set aside.

When ready to freeze, combine half of base mixture with cream cheese in a food processor; process until smooth. Pour into chilled freezer container.

Combine remaining base mixture, half strawberries, half and half, lemon juice, and vanilla in a food processor; process until smooth. Pour into freezer container. Add remaining strawberries and pecans to freezer container. Add milk as needed to fill container 2/3 full. Freeze according to manufacturer's directions. Let ripen at least 1 hour to develop flavors.

Makes 1 gallon.
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