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Cheesecake Ice Cream Recipe

This cheesecake ice cream recipe produces one of those flavors that combine delicious flavor with style.

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Whenever we have company over for dinner, I try to experiment on them with a new flavor of ice cream. Some ice cream recipes are more exotic, but just with the word "cheesecake" in this ice cream recipe - I knew it was going to be a winner.

It was. I was told that they would be happy to try any other ice cream expermints. I have to admit, this is a great flavor. Sadly, in the rush of the day, I neglected to take a picture of the ice cream.

Serving Tip: I served this ice cream with blueberry pie filling to play off of the idea of blueberry cheesecake. It was a great combination.

Cheesecake Ice Cream Recipe

cheesecake ice cream, recipe
Philadelphia Style

Prep Time: 25 minutes
Chill Time: 2 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

Ingredients:

1 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1 cup milk
2 cups heavy whipping cream

Directions:
If you don't have an ice cream maker, click here.

Place softened cream cheese in a large mixing bowl.

With a hand mixer, stir in sugar until mixed and cream cheese is light and fluffy.

Stir in milk very gradually, allowing cream cheese to slowly become moist, soften, and blend smoothly into the milk. (If you stir in milk too fast you will end up with little cream cheese chunks - if this happens - don't worry though, your ice cream will still turn out okay.)

Stir in whipping cream.

Pour into ice cream maker and mix about 25-30 minutes or according to manufacturer's instructions.

Enjoy! Serve with pie filling or fresh fruit for an extra special treat!

Cheesecake Ice Cream Recipe

Custard Style

Prep Time: 30 minutes
Chill Time: 2 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

Ingredients:

1 (8 oz) pkg cream cheese, softened
3/4 cup sugar
2 eggs
1 cup milk
2 cups heavy whipping cream

Directions:
If you don't have an ice cream maker, click here.

In a mixing bowl, beat cream cheese, sugar, and eggs with an electric mixer until they are light and fluffy.

In a large saucepan heat milk over medium heat until it begins to bubble.

Pour the hot milk gradually over the cream cheese mixture, whisking constantly to get out any lumps.

Return the mixture to the saucepan and heat over low heat, stirring constantly.

Continue to stir and heat until the mixture thickens and begins to stick to the back of your spoon.

Remove saucepan from heat and stir in heavy whipping cream.

Let mixture cool and then chill mixture in refridgerator for at least 2 hours.

Pour chilled mixture into your ice cream maker and churn about 25-30 minutes or according to manufacturer's instructions.

Garnish with fresh fruit or drizzled pie filling if desired!



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By Jenn Fraiser

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