Try this Cream Cheese Ice Cream recipe, or contribute your own.
Suggest a better descriptionIn 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.
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.
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 2-4 hours before serving. Yield: 1-1/2 quarts.
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Serving Size: 1 Recipe (592g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1321 | ||
Calories from Fat: 1119 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.3g | 166 % | |
Saturated Fat 70.1g | 351 % | |
Monounsaturated Fat 31.3g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 398.2mg | 123 % | |
Sodium 1188.5mg | 41 % | |
Potassium 828.3mg | 22 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 25.9g | ||
Protein 27.9g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1321
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