Strawberry Cheesecake Ice Cream
4 C. half and half divided
2 1/2 C. sugar
4 eggs lightly beaten
1 C. heavy whipping cream
2 t. vanilla extract
3 (8 oz) pkg. cream cheese softened
2 T. lemon juice
1 T. grated lemon peel
1 (16 oz) pkg. frozen unsweetened strawberries thawed and sliced
In a large heavy saucepan heat the half and half to 175, stir in the sugar until dissolved. Whisk a small amount of the hot 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. Remove from the heat. Cool quickly by placing a pan in a bowl of ice water, stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
In a large mixing bowl beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries.
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 2-4 hours before serving.
Makes 3 quarts.
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