Strawberry Cheesecake Ice Cream
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Ingredients
| 2 cups | sugar | | 2 cups | fresh whole milk | | 3 cups | strawberries, quartered and divided | | 1/4 cup | brown sugar | | 1/4 cup | half and half | | 1 tbsp. | lemon juice | | 1/4 tsp. | salt | | 4 | eggs | | 1 pkg. (8 oz.) | cream cheese | | 1 tbsp. | vanilla | | 3/4 cup | pecans, finely chopped (optional) | | Fresh whole milk |
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Instructions
Combine sugar, salt and milk in food processor or blender; blend until sugar is dissolved. Add eggs and blend until well mixed. Cook over medium heat, stirring constantly until mixture begins to thicken (about 10 minutes). Refrigerate 4 hours or overnight.
When ready to freeze, combine half of base mixture and cream cheese in food processor or blender until smooth. Mix strawberries and rest of base mixture. Pour into freezer can and fill with milk and freeze per manufacturer's instructions.
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