Ingredients
- 2-1/2 cups half-and-half cream
- 1 cup milk
- 1-1/4 cups sugar
- 2 eggs, lightly beaten
- 12 ounces cream cheese, cubed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Preparation
Step 1
In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved.
Whisk a small amount of hot mixture into the eggs.
Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat.
Whisk in cream cheese until smooth.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
Stir in lemon juice and vanilla.
Press plastic wrap onto surface of custard.
Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.