Happy National Ice Cream Day: Cream Cheese Ice Cream

HAPPY NATIONAL ICE CREAM DAY TO EVERYONE.  

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


Ingredients:

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

Directions:

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

Lime-Avocado Ice Cream

Avocado ice cream?  At first, I was skeptical. I wasn't sure how avocados would fair as the main ingredient for ice cream.  Let me tell you - it is wonderful.  It has been a long time since I have tasted such delicious ice cream.   It is so rich and creamy and has a wonderful buttery texture.  The lime and the avocados compliment each other to make a delicious frozen treat.  It kinda tastes like Key Lime Pie filling.  Besides the flavor another big plus for this recipe is no ice cream freezer required.  Everything is done in your blender and then the "custard" is poured in a metal pan.  Freeze for 2 hours - stir - freeze for 2 hours and serve.  That is it:)  Your delicious ice cream  is ready to enjoy.



Lime-Avocado Ice Cream
From Good Housekeeping Magazine

Ingredients:
3 ripe avocados
1 (14-ounce) can sweetened condensed milk
1 cup whole milk
1 tablespoon finely grated lime peel
3/4 cup lime juice (6 limes)
1/4 teaspoon salt

Directions:
1. In a blender add the avocados, sweetened condensed milk, and the whole milk.  Puree until smooth.
2. Add the lime peel, lime juice, and salt.  Blend until smooth.

Everything Blended Together

3. Pour into a 9-inch square metal pan.  Freeze 2 hours.  Stir frozen edges of ice cream toward center.  Freeze 2 hours longer or until firm.  Serve.

Ready For The Freezer