CREAMY STRAWBERRY CHEESECAKE ICE CREAM

Creamy Strawberry Cheesecake Ice Cream image

This is the best ice cream we have ever found. It really tastes like frozen cheesecake. I like to make it in the morning and let it ripen in time for supper, but my husband usually can't wait that long!-Jacki Prettyman, Fort Scott, Kansas

Provided by Taste of Home

Time 1h10m

Yield 3 quarts.

Number Of Ingredients 9

Ingredients

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

Steps:

In a large saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Whisk a small amount of 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 pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a large bowl, beat the cream cheese, lemon juice and zest 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. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 430 calories, Fat 28g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.