Cheesecake Ice Cream

Name: Cheesecake Ice Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Ingredients: 2-1/2 cups half-and-half cream; 1 cup whole milk; 1-1/4 cups sugar; 2 large eggs, lightly beaten; 12 ounces cream cheese, cubed; 1 tablespoon lemon juice; 1 teaspoon vanilla extract

Total Time Prep: 20 min. + chilling Process: 20 min./batch + freezing

Yield 12 servings

Contest Winner

Test Kitchen Approved

This from-scratch cheesecake ice cream brings a light, tangy flavor to sundaes and cones.

Ingredients

2-1/2 cups half-and-half cream
1 cup whole milk
1-1/4 cups sugar
2 large eggs, lightly beaten
12 ounces cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon vanilla extract

Directions

In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press foil or waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 273 calories, 16g fat (10g saturated fat), 87mg cholesterol, 135mg sodium, 25g carbohydrate (25g sugars, 0 fiber), 5g protein.

This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.

Recipe Creator