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Sonsie Cream Cheese Ice Cream
10 egg yolks
1 1/2 C. sugar
2 C. whole milk
2 C. heavy cream
1 T. vanilla extract
4 oz. cream cheese, room temperature
Combine the egg yolks and 1 c. sugar. Bring the heavy cream, milk and vanilla
extract to a boil. Pour over egg yolk mixture.
Return to heat and cook over low heat for 2 minutes, stirring constantly. Strain
into container and let cool in refrigerator.
When custard base is cool, combine cream cheese and remaining 1/2 C. sugar. Mix
until smooth. Using a whisk, slowly add custard mix to cream cheese. Make sure
mixture is lump-free.
Freeze mixture in an ice-cream maker, following manufacturer's directions. Makes
just over two quarts.
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