SEVEN-FLAVOR ICE CREAM
(Almond Cheesecake Cherry Chocolate Pistachio Strawberry Vanilla Ice Cream)

(Recipe by Jim Starks)


4oz cream cheese
1/2 tsp lemon juice
1/8 cup half & half
1 egg
1/4 cup sugar
1/2 tsp flour
1/3 cup vanilla wafers
1/8 cup sugar
1/8 cup margarine
1-1/2 cups whole milk
1/2 cup sugar
dash of salt
2/3 cup half & half
1/3 cup heavy cream
1/2 cup strawberries, sliced
1/4 cup sugar
1-1/2 cups whole milk
1/2 cup sugar
dash of salt
2/3 cup half & half
1/3 cup heavy cream
1 tsp almond extract
1 small pkg pistachio pudding mix
1/2 cup thinly sliced almonds
1/4 cup sugar
1/2 cup semisweet chocolate chips
1/4 cup margarine
1 cup powdered sugar
2/3 cup evaporated milk
1/4 tsp vanilla extract
dash of salt
1/2 cup marachino cherries

1. Mix 1/3 cup vanilla wafer crumbs and 1/8 cup sugar.
2. Add 1/8 cup melted margarine
3. Press mixture into bottom of small baking dish.
4. Beat 4oz cream cheese and 1/2 tsp lemon juice.
5. Add 1/8 cup half & half and egg to mixture.
6. Beat until well blended.
7. Pour into baking dish on top of crust, and bake until top is lightly browned.
8. Cool and refrigerate.
9. Mix 1/2 cup sliced strawberries with up to 1/4 cup sugar.  Set aside.
10. In another bowl, mix 1-1/2 cup whole milk, 1/2 cup sugar, and a dash of salt.
11. Stir in 2/3 cup half & half and 1/3 cup heavy cream.
12. Pour into ice cream maker and freeze as normal.  
13. Near end of freezing process, stir in the strawberry mixture. 
14. Allow ice cream to set up in freezer overnight.
15. After strawberry ice cream has frozen overnight, move it to a separate large frozen bowl, and keep it in freezer.
16. Clean out ice cream maker to prepare it for use again.
17. Heat a skillet on the stove, and add 1/2 cup thinly sliced almonds and 1/4 cup sugar.
18. Stir constantly, until the sugar has melted and coated the almond slices.
19. Remove from heat and allow almonds to cool on a plate.
20. Mix 1-1/2 cups whole milk, 1/2 cup sugar, and a dash of salt.
21. Stir in 2/3 cup half & half ,1/3 cup heavy cream, and 1 tsp almond extract.
22. Stir in pistachio pudding mix
23. Pour into ice cream maker and freeze as normal.
24. Near end of freezing process, stir in the sugar-coated almond slices.
25. Allow ice cream to set up in freezer overnight.
26. In a small sauce pan, combine 1/2 cup chocolate chips and 1/4 cup margarine.
27. Cook and stir over low heat until melted
28. Gradually stir in 1 cup powdered sugar and 2/3 cup evaporated milk.
29. Increase heat to a boil.
30. Cook, stirring constantly, for about 8 minutes, then remove from heat.
31. Stir in 1/4 tsp vanilla extract and a dash of salt.
32. Allow mixture to cool.  Store in refrigerator.
33. Break cheesecake into chunks.
34. Chop up 1/2 cup marachino cherries and drain excess juice
35. Add green ice cream to the large bowl containing the strawberry ice cream.
36. Drop in the cheesecake chunks, marachino cherries, and cooled chocolate mixture.
37. With a large spoon, slightly swirl green ice cream, strawberry ice cream, cheesecake crumbs, cherries, and chocolate,
      to attain a marbled appearance.
38. Return to freezer and allow ice cream to set up for several hours.
39. Serve