- Calories 233
- Fat 9.4g
- Satfat 5.8g
- Monofat 2.6g
- Polyfat 0.4g
- Protein 3.5g
- Carbohydrate 35.4g
- Fiber 0.4g
- Cholesterol 31mg
- Iron 0.1mg
- Sodium 81mg
- Calcium 113mg
How to Make It
Combine 2 tablespoons milk and cornstarch in a small bowl, stirring until smooth. Combine cream cheese and salt in a large bowl, stirring with a whisk.
Combine remaining milk, half-and-half, and next 3 ingredients (through corn syrup) in a medium saucepan. Scrape seeds from vanilla bean; stir seeds into milk mixture in pan, reserving bean for another use. Bring to a boil; boil 4 minutes, stirring occasionally.
Add cornstarch mixture; stir with a whisk. Cook, stirring constantly, 2 minutes or until slightly thick. Gradually add milk mixture to cream cheese mixture, stirring until smooth. Return milk mixture to saucepan. Place pan in a large ice-filled bowl until mixture cools to room temperature (about 10 minutes), stirring occasionally.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
While ice cream freezes, combine strawberries and 1/4 cup sugar in a small saucepan. Bring to a boil over medium-high heat; cook 5 minutes or until fruit is soft and juice is syrupy. Place pan in a large ice-filled bowl until fruit is cold (about 10 minutes), stirring occasionally.
When ice cream is finished churning, transfer to a container suitable for the freezer, alternating spoonfuls of the ice cream with dollops of the fruit. Press a piece of parchment or wax paper directly on the surface of the ice cream, and freeze until firm, about 4 hours. Remove from freezer to soften before serving.
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