White Chocolate Vanilla Bean Cheesecake Ice Cream

“This is absolutely the most decadent, richest ice cream I have ever tasted. With a red raspberry sauce it is a great finish to a meal. Serve small portions with shortbread or ladyfingers and espresso.”
READY IN:
2hrs 5mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Split bean, scrape out seeds.
  2. Mix dry ingredients, add milk and cream. Add bean and seeds. Bring almost to a boil, stirring constantly.
  3. 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.
  4. Replace on medium heat, add chocolate. Stir constantly until chocolate melts. Continue stirring while adding cheese.
  5. 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.
  6. When all is melted, remove from heat and let cool slightly. This is not a thick custard.
  7. Pour 1 c heavy cream in large bowl. Strain milk/chocolate/cheese mixture into the cream. Stir well.
  8. Cover with plastic wrap and refrigerate overnight.
  9. Freeze according to ice cream maker's directions.
  10. Temper the finished ice cream in a tightly covered container for several hours.

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