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Cream Cheese Ice Cream Recipe

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This recipe for Cream Cheese Ice Cream is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups half and half or light cream, divided
2 ½ cups sugar
4 eggs, lightly beaten
24 ounces cream cheese
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2 teaspoons vanilla
Directions:
Directions:
In a large saucepan, heat 3 cups cream to 175°F; 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°F and coats the back of a metal spoon. Pour the warm custard through a clean mesh strainer.

Beat cream cheese with an electric mixer until smooth. Beat in hot custard. Cover and chill thoroughly.

Stir in remaining cream, lemon zest, lemon juice, and vanilla.

Freeze in a 3 to 4-quart ice cream maker. Churn according to the manufacturer’s instructions. Pour churned soft-serve ice cream into a freezer-safe container, cover and place in a freezer to cure for at least 4 hours so the ice cream can harden all the way through.

 

 

 

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