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Cream Cheese Ice Cream

Photo: Jennifer Davick; Styling: Heather Chadduck
Hands-on time 25 mins
Total time 9 hrs, 25 mins
Yield Makes about 1 qt.
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.

Ingredients

  • 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

  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.

Cook's Notes

Total time does not include freezing.