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Cream Cheese Ice Cream Recipe

Cream Cheese Ice Cream Recipe

This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.
TOTAL TIME: Prep: 20 min. + chilling Process: 20 min./batch + freezing YIELD:12 servings

Ingredients

  • 2-1/2 cups half-and-half cream
  • 1 cup milk
  • 1-1/4 cups sugar
  • 2 eggs, lightly beaten
  • 12 ounces cream cheese, cubed
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Directions

  • 1. In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
  • 2. Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  • 3. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.

Nutritional Facts

1 serving (1/2 cup) equals 272 calories, 16 g fat (10 g saturated fat), 94 mg cholesterol, 130 mg sodium, 24 g carbohydrate, trace fiber, 6 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.