Cream Cheese Ice Cream
TOTAL TIME: Prep: 20 min. + chilling Process: 20 min./batch + freezing
YIELD: 1-1/2 quarts.
This cheesecake ice cream is hands-down the best homemade ice cream I've ever eaten.—Johnnie McLeod, Bastrop, Louisiana
Ingredients
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2-1/2 cups half-and-half cream
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1 cup whole milk
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1-1/4 cups sugar
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2 large eggs, lightly beaten
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12 ounces cream cheese, cubed
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
Directions
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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.
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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 foil or waxed paper onto surface of custard. Refrigerate for several hours or overnight.
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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.
Nutrition Facts
1/2 cup: 273 calories, 16g fat (10g saturated fat), 87mg cholesterol, 135mg sodium, 25g carbohydrate (25g sugars, 0 fiber), 5g protein.
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