COOKIN’ FROM SCRATCH
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.)
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.
Yields
12 Servings