Strawberry-Cream Cheese Ice Cream
4 slightly beaten eggs
2 cups sugar
2 cups half-and-half or light cream
2 8-ounce packages cream cheese, softened
2 tablespoons lemon juice
2 tablespoons vanilla
4 cups whipping cream
1 10- to 12-ounce jar strawberry ice cream topping (about 1 cup)
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.
Beat cream cheese until smooth. Gradually beat in the cooled egg mixture. Stir in lemon juice and vanilla. Stir in whipping cream.
Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer’s 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.