Cream Cheese Ice Cream is decribed by one reader as a summer version of cream cheese frosting. Yum! We'll have another scoop of this thick and luscious ice cream.
3 cups half-and-half
1 1/4 cups powdered sugar
2 egg yolks
1 (8-oz.) package cream cheese, cubed and softened
2 teaspoons vanilla bean paste or vanilla extract
How to Make It
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.
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.