Prep 15 mins
Cook 4 hrs
This thick and sinfully luscious ice cream really does taste just like a slice of creamy cheesecake.
- 5 cups half-and-half or 5 cups light cream
- 2 1⁄2 cups sugar
- 4 beaten eggs
- 3 (8 ounce) packages cream cheese (Neufchatel) or 3 (8 ounce) packages low-fat cream cheese, softened (Neufchatel)
- 1 teaspoon finely shredded lemon, rind of
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- fresh blueberries (optional) or nectarines (optional) or dark sweet cherry (optional)
- In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs.
- Cook and stir over medium heat just till boiling.
- In a large mixing bowl beat cream cheese with an electric mixer till smooth, gradually beat in hot mixture.
- Cover and chill thoroughly.
- Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla.
- Freeze in a 4- or 5-quart ice cream freezer according to the directions.
- Let freeze for 4 hours.
- Garnish each serving with choice of fresh fruit, if desired.
Cream Cheese Ice Cream is a Louisiana Creole specialty. It is unusual yet fulfilling but may not be for everyone. This is not one-size-fits-all like vanilla ice cream. Let me put it this way: if you are someone who lives to lick the beaters and bowl when making a cheesecake, then this is definitely for you. You will LOVE this. If you are someone who does not lick the beaters when making a cheesecake, this recipe is not for you. However, I am in the former category and simply adored this ice cream. I was a bit concerned when I cooked the cream and eggs over the stove because the mixture smelled a bit eggy. I will eat eggs even though I do not like them, but only in dishes where they do not feature prominently. At this point in cooking, I almost threw this into the garbage but decided not to. I am glad I decided to give this a chance because once I stirred in the lemon juice and vanilla this tasted great. The lemon is not overpowering but subdues the egg flavor and enhances the cheesecake taste of this. I really loved this ice cream and I'm happy to post this positive review because this is a fantastic recipe. thanks for posting, Mirj!
Mirj is right, this really does have a nice cheesecake flavor. It's the lemon that does that, so make sure you don't omit that. I even put a little extra lemon zest in. The lemon helps cut the richness, too.
My plan was to make Cherry Cheesecake Ice cream, with fresh Bing cherries and a thread of crushed Graham crackers to suggest a bit of crust, but had no Graham crackers in the house, so just stirred in lots of fresh chopped cherries before putting it in the freezer. And the Neufchatel works just as well as a full-fat cream cheese. I also used all half and half for this. It's a delicious recipe.
I made this hoping for a good dessert, but I was very disappointed. The vanilla flavor is much too strong, and the amount of cream cheese in it makes it nauseating. I have to warn you- DON'T TRY MAKING THIS. It takes a lot of preperation, and it is not worth a minute of your work.