Cheesecake Ice Cream

For the full cheesecake experience, spoon your favorite fruit topping —or fresh fruit—over this decadent ice cream.


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2 8-ounce packages cream cheese*
1 cup buttermilk
1/4 cup lemon juice
2 cups heavy cream
1 1/2 cups sugar
6 whole eggs
2 teaspoons vanilla
*Do not use low or non-fat cream cheese.

Place a strainer and a clean bowl close at hand.

  1. Break the cream cheese in to small pieces and put them in the bowl of your electric mixer. Add the buttermilk and lemon juice and beat until smooth.
  2. Pour the cream cheese mixture, cream, and sugar into a heavy-bottomed saucepan and stir over medium heat until the sugar dissolves and the mixture is very hot to the touch.
  3. Whisk the eggs together in a spacious, heat-tolerant bowl. Temper the eggs by slowly adding one cup of the hot cream mixture while whisking vigorously.
  4. Reduce the heat to medium-low and whisk the eggs into the saucepan, creating custard. Stir constantly until the custard thickens slightly and coats the back of a wooden spoon. Immediately strain into a clean bowl.
  5. Allow the custard to cool to room temperature (approximately one hour).
  6. Add the vanilla and mix well.
  7. Cover with plastic wrap and refrigerate for 4–6 hours, or overnight.
  8. Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instructions.
  9. Transfer the ice cream to a container, cover, and freeze for at least four hours to firm up.

NOTE: For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 20 seconds.



Preparation Time: 
25 minutes plus 9–13 hours downtime.
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