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Ingredients

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Directions

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  • 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.

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  • Beat cream cheese until smooth. Gradually beat in the cooled egg mixture. Stir in lemon juice and vanilla. Stir in whipping cream.

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  • Freeze in a 4- or 5-quart ice cream freezer according to the manufacturers 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.

Nutrition Facts

340 calories; 25 g total fat; 15 g saturated fat; 118 mg cholesterol; 93 mg sodium. 28 g carbohydrates; 0 g fiber; 4 g protein; 1409 IU vitamin a;

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