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.
Based on one of the reviews, and the fact that I do not care for ice cream with a strong cream cheese flavor, I used only 4 oz. of cream cheese. Otherwise I followed the recipe exactly. I made a blackberry compote for a complementary topping. It requires some planning ahead, but it is so worth the wait! Delicious!
Maybe your friend didn't read through the recipe thoroughly. If the cream was hot and the room temperature cream cheese was cubed and softened, the cheese should have melted. Have you tried it again? You can always puree it in the blender to get it smooth before you freeze it.
I made this ice cream recipe last year for the Fourth of July.
It was SO GOOD!!!!! I served it with red velvet cake and blueberries just like the website. The ice cream is a lot of work but so worth it!! I will definitely make it again this year. The great thing about this ice cream is that it could be served with anything that taste good with cream cheese....which is basically everything!! You will love this ice cream!!!!
I am making the cobbler for the 4th but wanted to get a head start and made the ice cream ahead. I changed the recipe slightly since I love my basic vanilla recipe. I used 4 cups of heavy raw cream in place of the half and half and doubled the egg yolks. The rest of the ingredients were the same. I never cook my ice cream mixture because the heat would destroy the enzymes in the raw cream so the prep time including the freezing in my electric white mountain took less than an hour. It is delicious--a summer version of cream cheese frosting! I hope it lasts till the 4th. . .
A friend and I made this recipe and to our disgust it tasted only of cold, lumpy cream cheese. We followed all directions very precisely and only used quality ingredients, but it still tasted like semi-melted cream cheese. WARNING: NEVER MAKE THIS RECIPE YOU CAN SAVE TIME BY FREEZING A BLOCK OF CREAM CHEESE FOR THE SAME RESULT IN FLAVOR AND TEXTURE. Thank you for your time. We look forward to reviewing more ice-cream recipes on this website.
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