Mahón Cheese Ice Cream Food

MAHóN CHEESE ICE CREAM

Mahón Cheese Ice Cream image

Yield Makes about 1 quart

Number Of Ingredients 7

Ingredients

3 cups whole milk
3 large eggs
1/2 cup sugar
4 ounces cream cheese, softened
4 ounces Spanish Mahón or Danish Fontina cheese, rind discarded and cheese coarsely grated (1 cup)
1/2 teaspoon vanilla
an instant-read thermometer; an ice cream maker

Steps:

Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Let soften at room temperature 20 minutes before serving.

CREAM CHEESE ICE CREAM

Cream Cheese Ice Cream image

Make and share this Cream Cheese Ice Cream recipe from Food.com.

Provided by Amberngriffinco

Categories Frozen Desserts

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream

Steps:

Blend cream cheese, milk, lemon juice, sugar and salt in blender till smooth. Transfer to bowl, then stir in cream.
Freeze cream cheese mix in ice cream maker, transfter to airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 min before serving.

Nutrition Facts : Calories 321.2, Fat 21.8, SaturatedFat 12.8, Cholesterol 74.5, Sodium 197.7, Carbohydrate 29.1, Sugar 26.2, Protein 4

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