STRAWBERRY MINT ICE CREAM RECIPES

Steps:

• Combine the half and half and milk in a heavy saucepan.
• Bring to a soft boil.
• In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color.
• Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk.
• Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min or until it reaches 160º, stirring constantly.
• Remove from heat and place pan in a large bowl of ice; cool completely, stirring occasionally.
• Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish.
• Microwave on high for 2 1/2 min or until sugar dissolves.
• Add the mint to the hot syrup and steep for 5 minute.
• Remove the mint sprigs and discard.
• Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting.
• Add berries to the milk mixture, stir well; cover and chill, stirring occasionally.
• Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer's instructions.
• Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.