MAKEOVER STRAWBERRY CHEESECAKE ICE CREAM

Makeover Strawberry Cheesecake Ice Cream image

This recipe is rich and velvety, with fantastic strawberry flavor-the perfect treat for the summer's heat, but with just a fraction of the fat and fewer calories than the original recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h10m

Yield 3 quarts.

Number Of Ingredients 11

Ingredients

2 cups half-and-half cream
2 cups whole milk
2 cups sugar
3 eggs, lightly beaten
1 cup fat-free sour cream
1/4 cup apple jelly
2 teaspoons vanilla extract
3 packages (8 ounces each) reduced-fat cream cheese
1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced
2 tablespoons lemon juice
1 tablespoon grated lemon zest

Steps:

In a large saucepan, heat half-and-half and milk 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. Stir in the sour cream, jelly and vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a large bowl, beat the cream cheese, strawberries, lemon juice and zest until blended. Gradually beat in the custard mixture., 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 208 calories, Fat 9g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 156mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.