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    You are in: Home / Recipes / Strawberry Cheesecake Ice Cream Recipe
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    Strawberry Cheesecake Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 50 mins

    50 mins

    4 hrs

    Kay Demonbren's Note:

    From the June/ July 2008 issue of Taste of Home magazine. This is a rich, decadent, amazing ice cream. I like to make a graham cracker "crust", bake it, and sprinkle over the top of the ice cream.

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    Units: US | Metric


    1. 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. 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. 3
      Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla.
    4. 4
      Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
    5. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Strawberry Cheesecake Ice Cream

    Serving Size: 1 (3086 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2292.1
    Calories from Fat 1371
    Total Fat 152.3 g
    Saturated Fat 93.2 g
    Cholesterol 759.5 mg
    Sodium 930.6 mg
    Total Carbohydrate 204.6 g
    Dietary Fiber 3.4 g
    Sugars 175.6 g
    Protein 37.4 g

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