About this recipe
Cheesecake ice cream is a delicious frozen treat that combines the creamy taste of cheesecake with the refreshing coolness of ice cream. The base of this ice cream is made with cream cheese, sugar, milk, and cream, creating a smooth and decadent texture. This is flavored just like a cheesecake, with a hint of tanginess and the richness of cheese. And by incorporating the lemon juice and vanilla extract give an extra depth of flavor.
Cheesecake ice cream can be enjoyed on its own, but it’s also frequently dressed up with mix-ins that complement the cheesecake flavor. Popular additions include swirls of fruit sauce, like strawberry or raspberry, or chunks of graham cracker crust, mimicking the base of a traditional cheesecake. For a fun textural contrast, some recipes include diced strawberries or other fruits. No matter how you enjoy it, cheesecake ice cream is a surefire way to satisfy your sweet tooth!
Video recipe on YouTube
YouTube Link: https://youtu.be/BiZzux3Plzc
CUISINART Ice Cream Maker, Ice Cream and Frozen Yogurt Machine, 2-Qt.
- SUPERIOR FUNCTIONALITY: This brushed stainless steel fully automatic heavy-duty motor makes frozen desserts or drinks in as little as 20 minutes
- MUST-HAVE FEATURES: Large ingredient spout for easily adding favorite mix-ins including retractable cord storage that keeps countertops clutter-free
- INCLUDED: Comes with replacement lid, a double insulated freezer bowl that holds up to 2 quarts of frozen dessert, paddle, instructions and a recipe book
- NOTES TO CONSUMER: Make sure your freezer is set to 0-degrees F to ensure proper freezing of all foods and consult the user manual below for how to use the product
Tovolo Ice Cream Tub
- 1.5 QT Insulated and Reusable Container
- Perfect to store the homemade Ice Cream
Ingredients
Severs 12
- 1 and 1/2 cup Heavy Cream
- 2 cups Milk
- 1 cup sugar
- 4 pcs Egg Yolks
- 12 oz Cream Cheese (cube)
- 1 tbsp Lemon Juice
- 2 tsp Vanilla Extract
Steps
- Add Milk, Heavy Cream and Sugar to the pot
- Heat up, Dissolve sugar and warm up gently until it reaches 170F
- Beat the egg yolk
- Temper the egg yolk by adding the warmed milk in the egg yolk little by little while mixing it
- Once a generous amount of warmed milk is mixed with the egg yolk, put the egg yolk (and mixed milk) back into the pot to combine with the milk
- Heat the milk again until it reaches 160F
- Add the cream cheese to the pot
- Use a hand blender to blend until the milk mixture smoothens
- Add vanilla extract and lemon juice
- Mix and let it cool in the fridge (for about 1 hr or until it gets cool)
- Put in the Ice Cream maker
- Let it mix for 25 minutes or until it is creamy
- Once the ice cream texture is creamy, stop the ice cream maker
- Transfer the ice cream to an ice cream tub
- Put it in the freezer overnight (or until it is hard)
- Serve it!
