| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Frozen, Cheesecakes |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
c |
Milk |
| 3 |
c |
Strawberries; quartered and |
|
|
Divided |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Half and half |
| 1 |
tb |
Lemon juice |
|
|
Fresh whole milk |
| 1/4 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 |
pk |
Cream cheese (8 oz) |
| 1 |
tb |
Vanilla |
| 3/4 |
c |
Finely chopped pecans (opt.) |
INSTRUCTIONS
COOKIN' FROM SCRATCH
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
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