Sunday, July 17, 2016

Happy National Ice Cream Day: Cream Cheese Ice Cream


Celebrate with a nice scoop of your favorite ice cream - maybe even two or more scoops.

Today I am reposting a recipe for my favorite home made ice cream - Cream Cheese Ice Cream in celebration for National Ice Cream Day.

I found this delicious recipe in an issue of "Southern Living" magazine.  This ice cream had a rich velvety texture with a mild favor. Think frozen cheese cake.  The ice cream was delicious eaten by itself, but would be wonderful on a hot piece of apple pie or your favorite cobbler.  Try it topped with Roasted Blackberry Sauce.
The ice cream is is very easy to make.  Basically, you heat half-and-half, powdered sugar and eggs yolks in a saucepan.  Then you whisk in cream cheese and vanilla extract.  Chill and then freeze.  That's it!  You now have a nice refreshing and tasty summer treat.

Cream Cheese Ice Cream
From Southern Living Magazine

Special Equipment:  Ice Cream Maker

Cream Cheese Cubed

3 cups half-and-half
1 1/4 cups powdered sugar
2 egg yolks
1 (8-ounce) package cream cheese, cubed
2 teaspoons vanilla bean paste or vanilla extract


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 or vanilla extract, 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-quart 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.

Makes about 1 quart

1 comment:

  1. Must very creamy, rich and extremely delicious with add of cream cheese.