November 13, 2017
Desserts, Freezer, Dairy,
Cheese, Eggs, Easy/Beginner Cooking, Kid Pleaser, July 4th, Labor Day, Summer, Ice Cream Maker, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Cream Cheese, Milk, Kosher Dairy more
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"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."
In a medium saucepan, place the milk and corn syrup and heat over medium low heat until hot but not boiling.
Meanwhile, whisk the yolks and sugar together in a medium bowl. Whisking constantly, gradually pour the hot milk into the eggs.
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.
Remove from heat, then add the cream cheese and whisk the mixture until the cheese is completely melted and smooth. Whisk in the vanilla.
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.
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.
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