Cream Cheese Ice Cream

Contributed By: Parker


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


1. 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.
2. 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 plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2 to 4 hours before serving.

Helpful Hints:

Prize Winning Recipe
TOTAL TIME: Prep: 20 min. + chilling Process: 20 min./batch + freezing
YIELD: 1-1/2 quarts.
Nutrition Facts
1/2 cup: 273 calories, 16g fat (10g saturated fat), 87mg cholesterol, 135mg sodium, 25g carbohydrate (25g sugars, 0 fiber), 5g protein.

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