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LOCATION: Recipes >> Desserts Frozen >> Strawberry Icecream 05

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Strawberry Cheese Ice Cream

4 cups milk, divided
2 cups sugar
1/4 teaspoon salt
4 large eggs, beaten
1 quart fresh strawberries, hulled and quartered
1/3 cup firmly packed brown sugar
1 (8-ounce) package cream cheese, softened
3/4 cup half-and-half
1 tablespoon vanilla extract
1 tablespoon lemon juice
3/4 cup finely chopped pecans

Combine 2 cups milk, 2 cups sugar, and salt in container of an
electric blender; cover and process until sugar and salt dissolve,
stopping once to scrape down sides. Add eggs, and process until
blended, stopping once to scrape down sides.

Pour milk mixture into a medium saucepan; cook over medium heat,
stirring constantly, 8 minutes or until mixture begins to thicken.
Remove from heat; cover and chill at least 4 hours.

Combine strawberries and brown sugar; stirring well. Set aside.

Combine half of chilled milk mixture and cream cheese in container
of electric blender; cover and process until smooth, stopping once
to scrap down sides. Pour cream cheese mixture into freezer container
of a 1-gallon hand-turned or electric freezer.

Combine half of reserved strawberry mixture, remaining chilled milk
mixture, half-and-half, vanilla, and lemon juice in container of
electric blender; cover and process until smooth, stopping once to
scrape down sides. Add to cream cheese mixture in freezer container.
Add remaining 2 cups milk, remaining strawberry mixture, and pecans;
stir well.

Freeze according to manufacturer's instructions. Pack freezer with
additional ice and rock salt, and let stand 1 hour before serving.

Makes 12 cups.

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