Cream Cheese Ice Cream

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
overnight.

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.