Cream Cheese Ice Cream
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.
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In a medium saucepan, whisk together the egg yolks, sugar and salt.
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Next whisk in the whole milk and heavy cream.
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Cook the mixture over medium low heat, stirring constantly with a spatula, until steaming – about 8 minutes.
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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.
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Stir in the lemon juice and vanilla extract.
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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.
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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.
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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:
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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.
Enjoy!
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Cream Cheese Ice Cream
Ingredients:
- 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
Directions:
- 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.