When I told Erik I was making cream cheese ice cream, he told me it sounded revolting. But I wanted to make ice cream, and BraveTart doesn’t have any bad recipes, so I decided to give it a go. This week was in desperate need of ice cream, especially with some Matzo Crack crumbs left to serve as a topping.
Cream cheese ice cream may sound not super appealing, but think of it more as a tangy ice cream. If you like cream cheese frosting on cake, this is the ice cream equivalent. Definitely pairs well with lots of toppings – fruity, crunchy, chocolate, etc.
Start by beating the cream cheese in the bowl of a stand mixer on medium speed for a few minutes, until creamy. Set aside.
In a medium saucepan, whisk together the egg yolks, sugar and salt.
Next whisk in the whole milk and heavy cream.
Cook the mixture over medium low heat, stirring constantly with a spatula, until steaming – about 8 minutes.
Strain the mixture through a fine mesh sieve into the bowl with the cream cheese and stir to combine. It won’t fully incorporate – just try to break it up as much as you can.
Stir in the lemon juice and vanilla extract.
Allow to cool to room temperature. Then cover mixture and place in fridge to chill for at least 4 hours, but longer is definitely fine.
When ready to churn, remove from fridge and follow instructions for your ice cream maker. Churn until desired consistency, then transfer to a container and freeze overnight.
You might want to cover the surface with parchment paper to prevent any ice from forming if it will be in the freezer for more than a week, but otherwise it should be fine without.
I’d call this one a success. Definitely tangy, almost like plain frozen yogurt, but with the creaminess of ice cream that only 5 egg yolks can bring to a recipe.
Also went great with Matzo Crack crumbles:
If you’re getting sick of making sourdough bread and want a new hobby, get yourself an ice cream maker before the summer heats up. Surprisingly easy to make, and for some reason it feels like less of a guilty pleasure to scoop a bowl of something you made when compared with a pint of Ben & Jerry’s.
Cream Cheese Ice Cream
- 8 ounces cream cheese, softened
- 5 egg yolks
- 1/2 cup (4 ounces) sugar
- 1/8 teaspoon salt
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- Juice from 1/2 lemon
- In a stand mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy on medium speed, about 3 minutes. Set aside.
- In a medium saucepan, whisk together egg yolks, sugar and salt.
- Whisk in whole milk and heavy cream.
- Cook over medium low heat, stirring constantly with a rubber spatula, until mixture is steaming, about 8 minutes.
- Strain through fine mesh sieve into bowl with cream cheese and stir to combine.
- Stir in the vanilla extract and lemon juice.
- Allow to cool to room temperature. Cover and refrigerate for at least 4 hours.
- Churn in ice cream maker according to manufacturer’s directions. Freeze overnight before serving.