Preparation:
1. In a heavy medium-size saucepan, combine eggs, sugar and half-and-half. Cook and stir over medium heat for about 12 minutes till thickened and bubbly. Cover and chill mixture for 1 hour.
2. Beat the cream cheese till it's smooth. Gradually beat in the cooled egg-sugar mixture.
3. Stir in the lemon juice and vanilla. Stir in the whipping cream.
4. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. When mixture is frozen, remove the dasher and stir in the strawberry ice cream topping with a long handled spoon till marbled, but not thoroughly mi |
