Baking Banquet: STRAWBERRY CHEESECAKE ICE CREAM

Ingredients:
1 cup half and half, well chilled
½ cup sugar

2 cups heavy whipping cream, well chilled
About 2 teaspoons cheesecake flavoring Lorann Oils
¾ teaspoon Xanthan Gum where to buy xanthan gum? click here

12 oz. strawberries
¼ cup sugar
1 drop strawberry flavoring Lorann Oils
¼ teaspoon Xanthan gum where to buy xanthan gum? click here

Directions:
Prepare strawberries, wash, hull, and slice. Add them to a small bowl and add the ¼ cup sugar. Let the strawberries macerate in the sugar for about 30 minutes in the refrigerator.
In a medium bowl, with an electric mixer, mix half and half with the ½ cup sugar ( about 2 minutes). Add the 2 cups whipping cream, Xanthan gum and the cheesecake flavoring. Mix well until smooth and creamy. Add to your ice cream maker and operate according to the directions (about 30 minutes). Meanwhile, freeze your container you will put your ice cream in. Purée all but, ¼ cup of the strawberries in a food chopper with ¼ teaspoon Xanthan gum and 1 drop of strawberry flavoring. Return strawberries to the refrigerator. When Ice cream machine is done churning, remove container from freezer and pour the ice cream into the container. Add the strawberry purée a little by little to the ice cream and use a knife to swirl the strawberry purée into the ice cream. Once the strawberries are swirled in, place ice cream in freezer overnight. Serve with the reserved strawberries. Makes 1 ½ quarts of ice cream.