Makeover Strawberry Cheesecake Ice Cream

• 2 cups half-and-half cream
• 2 cups whole milk
• 2 cups sugar
• 3 eggs, lightly beaten
• 1 cup fat-free sour cream
• 1/4 cup apple jelly
• 2 teaspoons vanilla extract
• 3 packages (8 ounces each) reduced-fat cream cheese
• 1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon zest

1. In a large saucepan, heat half-and-half and milk to 175u0b0; stir in sugar until dissolved. Whisk a small amount of hot 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.
2. Remove from the heat. Stir in the sour cream, jelly and vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. In a large bowl, beat the cream cheese, strawberries, lemon juice and zest until blended. Gradually beat in the custard mixture.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to 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.

cream, milk, sugar, eggs, sour cream, apple jelly, vanilla, cream cheese, lemon juice, lemon zest

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