STRAWBERRY SWIRL CREAM CHEESE ICE CREAM
4 slightly beaten eggs
2 cups sugar
2 cups half-and-half or light cream
2 packages (8 oz each) cream cheese, softened
2 tablespoons lemon juice
2 tablespoons vanilla
4 cups heavy (whipping) cream
1 (12-ounce) jar strawberry ice cream topping (about 1 cup)
Combine eggs, sugar, and half-and-half or light cream in a heavy medium saucepan. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Cover and chill mixture for 1 hour.
Beat cream cheese until smooth. Gradually beat in the cooled egg mixture. Stir in lemon juice and vanilla. Stir in whipping cream.
Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. When mixture is frozen, remove the dasher and stir in the strawberry ice cream topping with a long handled spoon until marbled but not thoroughly mixed.
Makes about 3 quarts
Source: Better Homes and Gardens
4 slightly beaten eggs
2 cups sugar
2 cups half-and-half or light cream
2 packages (8 oz each) cream cheese, softened
2 tablespoons lemon juice
2 tablespoons vanilla
4 cups heavy (whipping) cream
1 (12-ounce) jar strawberry ice cream topping (about 1 cup)
Combine eggs, sugar, and half-and-half or light cream in a heavy medium saucepan. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Cover and chill mixture for 1 hour.
Beat cream cheese until smooth. Gradually beat in the cooled egg mixture. Stir in lemon juice and vanilla. Stir in whipping cream.
Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. When mixture is frozen, remove the dasher and stir in the strawberry ice cream topping with a long handled spoon until marbled but not thoroughly mixed.
Makes about 3 quarts
Source: Better Homes and Gardens
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