Cream Cheese Ice Cream
Recipe: #28709
November 13, 2017
Categories: Desserts, Cheese, Eggs, July 4th, Labor Day, Ice Cream Maker Gluten-Free, Vegetarian, Cream Cheese, Milk, Kosher Dairy, more
"A fun and rich ice cream. I love the creativeness of Richard Blais' style! Time doesn't include chilling time for the ice-cream base."
Ingredients
Nutritional
- Serving Size: 1 (157.9 g)
- Calories 304
- Total Fat - 15.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 163.1 mg
- Sodium - 196.4 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 0.5 g
- Sugars - 31.3 g
- Protein - 6.5 g
- Calcium - 139.3 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium saucepan, place the milk and corn syrup and heat over medium low heat until hot but not boiling.
Step 2
Meanwhile, whisk the yolks and sugar together in a medium bowl. Whisking constantly, gradually pour the hot milk into the eggs.
Step 3
Pour the egg mixture back into the saucepan, then return it to medium low heat and stir constantly with a WOODEN spoon until it is thickened and coats the back of the spoon. About 6-8 minutes.
Step 4
Remove from heat, then add the cream cheese and whisk the mixture until the cheese is completely melted and smooth. Whisk in the vanilla.
Step 5
Strain the mixture through a fine mesh strainer into a smaller bowl. Set the bol in a larger bowl filled with ice water and stir occasionally until the ice cream base is cool.
Step 6
Put the mixture in an ice cream maker and process according to the manufacturers directions. Transfer to an airtight ice cream container. Will keep for up to a month in our freezer. Makes about 3 cups.
Tips
No special items needed.