When I told the kids I was making Cream Cheese Ice Cream they weren't too sure about it. One taste changed their minds. All I heard was MMMM as they were eating their dessert. I was told I needed to make this again.
I found this delicious recipe in the recent 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.
Makes about 1 quart