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Cheesecake Ice Cream Recipe
Custard Style
with eggs
This cheesecake ice cream recipe produces one of those flavors that combine delicious flavor with style. Deliciously creamy.
Makes 1 1/2 quarts of ice cream.
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Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Chill Time
3
hours
hrs
Total Time
45
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
1
pkg
cream cheese
softened (8 oz)
¾
cup
sugar
2
eggs
1
cup
milk
2
cups
heavy whipping cream
Instructions
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 refrigerator for at least 3 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!
Keyword
easy, favorite, homemade ice cream, philadelphia