Friday, August 27, 2010

Cheese Cake Ice Cream

Cheese Cake Ice couldn't be better. This is a custard ice cream and it is very rich and soooo creamy.

1 1/2 cups half and half
1 1/2 cups heavy cream
1 cup sugar
1 brick of cream cheese
5 egg yolks
2 table spoons sugar
capful of almond extract

Heat half and half, cup of sugar, and cream cheese in sauce pan. Heat until cheese is melted and sugar is dissolved, but not boiling.

Whisk yolks with 2 tablespoons of sugar until creamy.

Temper eggs and half and half mixture. Cook until thickened.

Put heavy cream in a bowl and place a sieve over top. Run the hot cream cheese mixture thru a sieve. Stir all together and let cool. Place in fridge, if you can wait, let it sit over night.

Churn according to your ice cream makers directions. (If you are as lucky as I was, your custard will be so cold and creamy, it will only take about 10 minutes to churn. But, I let the batter sit over night on the top shelf of my fridge.)

Garnish with Graham crackers.

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