- 1
Ingredients
- 3 c. sugar
- 3 T. flour
- pinch of salt
- 8 c. milk
- 4 eggs, lightly beaten
- 8 oz. package cream cheese
- 1 tsp. vanilla
- 3 cups mashed fresh OR frozen unsweetened strawberries
- 2 c. heavy whipping cream
Preparation
Step 1
In heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
Whisk a small amount of hot milk 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 back of a metal spoon. Stir in cream cheese until melted.
Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir strawberries and cream into custard. Fill cylinder of ice cream freezer 2/3 full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.