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Cheesecake Ice Cream

Cheesecake Ice Cream
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This creamy and tangy Cheesecake Ice Cream is a delightful blend of rich cream cheese, sweet maple syrup, and velvety custard. Perfect for summer or any time you crave a luscious frozen treat, this recipe is simple yet indulgent, with a natural sweetness that sets it apart.

Ingredients

Scale
  • ¾ cup whole milk (raw milk preferred)
  • 1⅓ cups heavy cream (raw cream works well)
  • ⅔ cup maple syrup
  • 4 oz cream cheese, softened to room temperature
  • 2 large egg yolks
  • 1 tsp vanilla extract

Instructions

  1. Heat the Dairy Base: In a medium saucepan over medium heat, combine the milk, heavy cream, and maple syrup. Stir until steaming but not boiling.
  2. Mix the Cream Cheese Base: In a separate bowl, beat the cream cheese, egg yolks, and vanilla extract until smooth. A few small lumps are fine—they’ll dissolve later.
  3. Temper the Egg Mixture: Slowly pour about ½ cup of the hot milk mixture into the cream cheese mixture while whisking constantly to prevent curdling.
  4. Cook Until Thickened: Pour the tempered mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens slightly and coats the back of a spoon (about 4–5 minutes).
  5. Chill Completely: Transfer the custard to a large bowl and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Churn or Freeze: Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions (typically 20–30 minutes). For a no-churn option, freeze in a container and stir every hour until firm.

Notes

Serving Suggestions:

  • Serve in waffle cones or bowls topped with fresh berries, crushed graham crackers, or a drizzle of maple syrup for extra flair.

Tips & Tricks:

  • Heat the dairy base slowly to avoid scorching.
  • Temper eggs carefully to prevent curdling—whisk constantly!
  • Chill the custard thoroughly before churning for smoother ice cream.

Storage & Reheating:

  • Store in an airtight container in the freezer for up to one week. To prevent ice crystals, press plastic wrap directly onto the surface of the ice cream.
  • Let sit at room temperature for about 10 minutes before scooping for easier serving.

Find it online: https://icecreamin.com/cheesecake-ice-cream/