Recipe - Strawberry Cheesecake Ice Cream

COOKIN' FROM SCRATCH
2 cup Sugar
2 cup Milk
3 cup Strawberries; quartered and
Divided
One fourth cup Brown sugar
One fourth cup Half and half
1 tablespoon Lemon juice
Fresh whole milk
One fourth teaspoon Salt
4 Eggs
1 pack Cream cheese (8 oz)
1 tablespoon Vanilla
Three fourths cup Finely chopped pecans (opt.)

Combine sugar, salt and 2 cups milk in food processor or blender; blend
until sugar is dissolved. Add eggs and blend until well mixed. Cook over
medium heat, stirring constantly until mixture begins to thicken about 10
minutes. Refrigerate 4 hours or overnight. When ready to freeze, combine
half of base mixture and cream cheese in food processor or blender until
smooth. Mix strawberries and rest of base mixture. Pour into freezer can
and fill with milk and freeze per manufacturer's instructions.
Source: Jo Ann Tucker, "Cookin' From Scratch," Chico Extension Homemaker
Club 1988. Formatted for you by Joyce Burton....PDPP83A.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini