Cheesecake Ice Cream
Ingredients
- 2-1/2 cups half-and-half cream
- 1 cup milk
- 1-1/4 cups sugar
- 2 eggs , lightly beaten
- 12 ounces cream cheese , cubed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
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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.
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Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
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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.
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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. Yield: 1-1/2 quarts.
looks delicious. Thanks for the recipe. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.
I really like this recipe. I just someone to help me understand # 4 of the directions. I don’t know what you mean by Fill cylinder of ice cream freezer two-thirds full. What cylinder are you talking about?
If you are using an ice cream maker, the metal container that you pour the ice cream into. Otherwise it would be whatever container you plan on freezing the ice cream in.