An unusual combination of ingredients is what made me have to try this recipe. It's another from Taste of Home. I can't describe how it tastes. The first thing I thought of with my first bite was coconut cream pie! Probably because it's actually more of a recipe for frozen custard rather than ice cream since you add the eggs and cook it.
Adding strawberries or pineapple would be a good idea to change it up.
CREAM CHEESE ICE CREAM
2 ½ cups half and half cream
1 cup milk
1 ¼ cups sugar
2 eggs, slightly beaten
12 oz. cream cheese, cubed
1 T. lemon juice
1 tsp. Vanilla
In large pan, heat milk and cream to 175°, stir in sugar until
dissolved. Whisk a small amount of the hot mixture into the
eggs. Return all to pan, whisking constantly. Cook and stir
over low heat until mixture reaches 160° and coats the back
of a metal spoon.
Remove from the heat. Whisk in cream cheese until smooth.
Cool quickly be placing pan in a bowl of ice water; stir for
2 minutes. Stir in lemon juice and vanilla. Press plastic wrap
onto the surface of custard. Refrigerate for several hours or
Fill cylinder of ice cream freezer 2/3 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.