White Chocolate Vanilla Bean Cheesecake Ice Cream

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READY IN: 2hrs 5mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Split bean, scrape out seeds.
  • Mix dry ingredients, add milk and cream. Add bean and seeds. Bring almost to a boil, stirring constantly.
  • Remove from heat. Pour 1/2 cup of hot mixture into eggs in a thin stream, beating well. Return egg mixture to hot mixture, stirring.
  • Replace on medium heat, add chocolate. Stir constantly until chocolate melts. Continue stirring while adding cheese.
  • It will take anywhere from 20 to 45 minutes for the cream cheese to melt. If the temperature is too high, the cheese will cook and become sweet cottage cheese.
  • When all is melted, remove from heat and let cool slightly. This is not a thick custard.
  • Pour 1 c heavy cream in large bowl. Strain milk/chocolate/cheese mixture into the cream. Stir well.
  • Cover with plastic wrap and refrigerate overnight.
  • Freeze according to ice cream maker's directions.
  • Temper the finished ice cream in a tightly covered container for several hours.
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