Title: Strawberry Cheesecake Ice Cream
Categories: Cheesecake
Yield: 8 Servings

2 1/2	c	Skim milk -- divided
2		Egg yolk
4	oz	Neufchatel cheese -- cubed
		And softened
3	c	Strawberries -- finely
		Chopped
1	tb	Fresh lime juice
1	tb	Vanilla extract
1	cn	Nonfat sweetened condensed
		Milk

Combine 1 1/4 cups milk and egg yolks in a small saucepan, stir well with a wire wisk. Heat milk mixture to 180 degrees or until tiny bubbles form around the edge of the pan(do not boil), stirring frequently. Remove from heat. Add cheese, stirring until smooth. Combine cheese mixture, remaining milk, strawberries, and rest of the ingredients in a large bowl. and stir well until blended. Cover and chill completley. Pour mixture into freezer can of an ice cream freezer and freeze according

to manufacturers instructions. Spoon ice cream into a freezer safe container, cover and freeze 1 hour or until ice cream is firm.

Recipe By : Cooking Light Magazine, July/August 1996 p108

From: Rambocat@nerc1.Nerc.Com Date: Mon, 15 Jul 1996 05:40:23 ~0500

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