Name: Cheesecake Ice Cream
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cheesecake Ice Cream

1. 2-1/2 cups half-and-half cream -

2. 1 cup whole milk -

3. 1-1/4 cups sugar -

4. 2 large eggs, lightly beaten -

5. 12 ounces cream cheese, cubed -

6. 1 tablespoon lemon juice -

7. 1 teaspoon vanilla extract -

How to cook deliciously - Cheesecake Ice Cream

1. Stage

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.

2. Stage

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.

3. Stage

Fill cylinder of ice cream maker 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.