CHEESE ICE CREAM RECIPES

Name: Cream Cheese Ice Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1-1/2 quarts.
Ingredients: 2-1/2 cups half-and-half cream; 1 cup whole milk; 1-1/4 cups sugar; 2 large eggs, lightly beaten; 12 ounces cream cheese, cubed; 1 tablespoon lemon juice; 1 teaspoon vanilla extract

CREAM CHEESE ICE CREAM RECIPE: HOW TO MAKE IT

Cream Cheese Ice Cream Recipe: How to Make It image

This cheesecake ice cream is hands-down the best homemade ice cream I've ever eaten.—Johnnie McLeod, Bastrop, Louisiana

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1-1/2 quarts.

Number Of Ingredients 7

Ingredients

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

Steps:

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. , 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., 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 : Calories 273 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 135mg sodium, CarbohydrateContent 25g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

CREAM CHEESE ICE CREAM RECIPE: HOW TO MAKE IT

Cream Cheese Ice Cream Recipe: How to Make It image

This cheesecake ice cream is hands-down the best homemade ice cream I've ever eaten.—Johnnie McLeod, Bastrop, Louisiana

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1-1/2 quarts.

Number Of Ingredients 7

Ingredients

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

Steps:

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. , 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., 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.

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