Cheesecake Strawberry Ice Cream

• 3 cups sugar
• 3 tablespoons all-purpose flour
• Pinch salt
• 8 cups whole milk
• 4 large 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 hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u0b0 and coats the back of a 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 2 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.

sugar, allpurpose, salt, milk, eggs, cream cheese, vanilla, heavy whipping cream

Taken from www.tasteofhome.com/recipes/cheesecake-strawberry-ice-cream/ (may not work)