STRAWBERRY CREAM CHEESE ICE CREAM
Elkhart County Fair 1st Place Winner

4 eggs, beaten
2 cups sugar
2 cups half and half (or light cream)
2 packages (8 ounces each) cream cheese, softened
2 tablespoons lemon juice
2 tablespoons vanilla
4 cups heavy (whipping) cream
1 (10 to 12 oz) jar strawberry ice cream topping (1 cup)

In a heavy medium-size saucepan, combine eggs, sugar and half-and-half. Cook and stir over medium heat for about 12 minutes till thickened and bubbly. Cover and chill mixture for 1 hour.

Beat the cream cheese until it's smooth. Gradually beat in the cooled egg-sugar mixture. Stir in the lemon juice and vanilla. Stir in the heavy cream.

Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions.

When mixture is frozen, remove the dasher. Stir in the strawberry ice cream topping with a long handled spoon till marbled, but not thoroughly mixed.

Makes about 3 quarts
Source: Midwest Living Magazine