Mahón Cheese Ice Cream Recipes

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CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 quarts.

Number Of Ingredients 7

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, Fat 16g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.

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