Cream Cheese Ice Cream

6
Servings
35m
Prep Time
12m
Cook Time
47m
Ready In


"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."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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