From: My Mother, although my Father had some small part.
For a little more work but if you have a machine, it might make it easier. Otherwise, get a rather large container, put the ingredients in it, and seal it very well, then put it into a rather large round cooler with ice, salt, and maybe a little water. Then either sit in a chair and rock it back and forth, or have children roll it around"
Strawberry Cheesecake Ice Cream
yield: 1 gallon
Prep time: 15 minutes + cooling
Process: 20 minutes/batch + freezing
Custard like ice cream:
3 cups sugar
3 table spoons all-purpose flour
8 cups milk
4 eggs, lightly beaten
1 package (8 ounces) cream cheese, cubed
1 teaspoon vanilla extract
3 cups fresh or frozen unsweetened strawberries, thawed
2 cups heavy whipping cream
1. In a 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.
2. Whisk a small amount of the hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160 degrees and coats the back of the metal spoon. Stir in the cream cheese until melted.
3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for two minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
4. Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
I never made this but I gave it to a woman whose family made it. It went so fast that she did not get any. You could probably use other berries or fruit not to mention including some small but somewhat soft chocolates!
< Message edited by RangerJoe -- 1/24/2021 10:45:24 PM >
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