Strawberry Swirl Cheesecake Ice Cream:

1 cup sugar
1/2 (8 oz.) pkg. cream cheese, softened
1 large egg
1/2 tsp. vanilla extract
1 1/2 cup strawberries
1/4 cup brown sugar
3/4 cup half & half
1 tsp. fresh orange zest, grated
1/4 cup strawberry jam or jelly

Beat sugar and cream cheese together until smooth and creamy. Beat in egg and vanilla; set aside.

Quarter some strawberries and mash the others. Combine strawberries and brown sugar in small bowl; set aside.

Bring half & half to a boil in heavy, medium saucepan. Slowly beat the hot cream into the cheese mixture.

Pour all back into pan; place over low heat. Stir constantly with whisk or wooden spoon until custard thickens slightly. Be careful not to boil or the mixture will scramble. Remove from heat; pour though strainer into large, clean bowl.

Allow custard to cool slightly, then stir in orange zest until creamy. Cover and refrigerate overnight or until cold.

Stir chilled custard; freeze in 1 or 2 batches in ice cream machine according to manufacturer's instructions. Add strawberries when ice cream is semi-frozen and allow machine to mix in, then stir in the jam or jelly and do not over-stir.

When finished, ice cream will be soft, but ready to eat. For firmer ice cream, transfer to freezer-safe container and freeze for at least 2 hours.

Submitted by: George Yates, 2 time winner Best of Show