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    The luscious ice cream has the full flavor of cheesecake, but is much more refreshing on a hot summer day! Yield: 4 servings Prep time: 30 minutes
Cooking time: 10 - 15 minutes
Difficulty Level: Moderate - Challenging
   
 Cut the cream cheese in chunks and place it in a spacious, heat-tolerant bowl. Set the bowl with cream cheese and a mesh strainer aside close at hand. Combine the yolks and one quarter cup of the sugar in a small bowl and whisk to blend; set aside. Combine the half-and-half, the remaining one half cup of sugar, and the lemon zest in a heavy saucepan over medium heat. Cook until barely simmering, stirring often. (Watch the pot closely, since the mixture will boil over if heated too much.) Pull the pot off the burner, then "temper" the egg yolks by stirring in about one half cup of the hot half-and-half in a thin, steady stream while whisking constantly. Reduce the heat to low, return the pot to the burner, and whisk in the tempered yolks, forming a custard. Cook the custard for one to two minutes, stirring constantly, until is has thickened slightly. (To test for doneness, dip a spoon in the custard, then swipe your finger across the back. Your finger should leave a clear path.) Immediately strain the custard into the bowl with cream cheese and whisk to blend. Stir in the vanilla and lemon juice. Cool thoroughly, then cover and refrigerate overnight. Freeze the chilled mixture in an ice cream maker according to the manufacturer's directions, adding the chopped strawberries during the final few minutes of processing.  Calories 235; Protein 5g; Carbohydrates 20g; Total Fat 16g; Saturated Fat 9g; Cholesterol 170mg; Sodium 85mg; Calcium 10% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
