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Strawberry Cheesecake Ice Cream Recipe


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     Strawberry Cheesecake Ice Cream

Category   Desserts - Breads
Sub Category   None

3 Cups of Sugar
3 Tbsp All-Purpose Flour
Pinch Salt
8 Cups of Milk
4 Eggs, Lightly Beaten
1 Package (8 oz) Cream Cheese, Cubed
1 tsp Vanilla Extract
3 Cups Mashed fresh or frozen unsweetened strawberries
2 Cups Heavy Whipping Cream

In a heavy saucepan, cobime 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 ehat; cool slightly. Whisk a small amoutn 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 degrees 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. Stire in vanilla. Press plastic wrap onto surfact 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

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