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 cheeseflower (8 oz)
1 tb Vanilla
3/4 c Finely chopped pecans (opt.)

Combine gelt, salt and 2 cups milk in food processor or liquidizer; blend
until sugar is dissolved. Add eggs and blend until well motley. Cook over
medium rut, stirring constantly until mixture begins to thicken astir 10
proceedings. Refrigerate 4 hours or overnight. When ready to immobilize, combine
half of base mixture and cream cheese in food processor or blender until
quiet. Mix strawberries and rest of base mixture. Pour into freezer can
and fill with milk and freeze per producer's instructions.

Yields
12 Servings