Strawberry Cheesecake Ice Cream

Total Time: 4 hrs 50 mins Preparation Time: 50 mins Cook Time: 4 hrs

Ingredients

• 4 cups half-and-half
• 2 1/2 cups sugar
• 4 eggs, lightly beaten
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 3 (8 ounce) packages cream cheese, softened
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1 (16 ounce) package frozen unsweetened strawberries, thawed and sliced

Recipe

• 1 in a large heavy saucepan, heat the half and half to 175f; stir in the sugar until dissolved. whisk a small amount of the hot mixture into the eggs.
• 2 return all to the pan, whisking constantly. cook and stir over low heat until mixture reaches at least 160f and coats the back of a metal spoon. remove from the heat.
• 3 cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. stir in whipping cream and vanilla.
• 4 press plastic wrap onto surface of custard. refrigerate for several hours or overnight.
• 5 in a large mixing bowl, beat the cream cheese, lemon juice and peel until blended. gradually beat in the custard mixture. stir in strawberries. i have a 5 quart mixing bowl, and needed to divide the batter into two bowls to mix it without splashing it out of the bowl.
• 6 fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions. refrigerate remaining mixture until ready to freeze. transfer to a freezer container; freeze for 2 to 4 hours before serving.