Hands-on Time
25 Mins
Total Time
9 Hours 25 Mins
Yield
Makes about 1 qt.
Photo: Jennifer Davick; Styling: Heather Chadduck

How to Make It

1    

Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.

2    

Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to an airtight container. Freeze 4 hours before serving.

Chef's Notes

Total time does not include freezing.

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