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<blockquote data-quote="Beleriphon" data-source="post: 7887201" data-attributes="member: 27847"><p>Cheese Cake Ice Cream</p><p></p><p>3/4 cup white sugar</p><p>5 egg yolks - reserve whites for meringue if you like</p><p>2 cups 2% milk (or reduced fat, same thing)</p><p>2 226g or 8oz bricks of cream cheese</p><p>1/4 tsp vanilla extract</p><p>20 graham crackers, broken into large chucks (ideally 1cm or 1/2 inch across each, some small crumbs a good, bigger is not)</p><p>3 tbsp butter (for melting)</p><p></p><p>You will need an ice cream maker. I have a KitchenAid mixer attachment, but anything will work in theory.</p><p></p><p><em>Process</em>:</p><p>Mix egg yolks into sugar in a large bowl, blend completely</p><p>Scald milk (86C, or whatever that is in Fahrenheit)</p><p>Temper 1 cup of milk into the eggs, add egg mixture back into the milk.</p><p>Add cream cheese and vanilla to milk mixture. Stir constantly until the cream cheese is melted and the batter is thick (it will get very thick due to the cream cheese)</p><p>Strain with a fine mesh into a bowl. Set aside and cool (ideally it should be cold, so stuff it in the fridge for a bit)</p><p></p><p>Melt butter in a pan over medium-low heat. Add the graham cracker crumbs and toast until crunchy. Cool along with your ice cream batter.</p><p></p><p>Once the ice cream batter is cold add to your mixer. Keep mixing until set, depending on your mixer this could be as much as 20 minutes. Add the graham cracker crumbs. Let is mix until thoroughly blended throughout.</p><p></p><p>Transfer to an airtight container and freeze for at least two hours.</p><p></p><p><em>Additional things I want to try:</em></p><p>Mix in streaks of some kind of caramel sauce so it streaks.</p><p>Mix in some kind of berry/fruit mixture.</p></blockquote><p></p>
[QUOTE="Beleriphon, post: 7887201, member: 27847"] Cheese Cake Ice Cream 3/4 cup white sugar 5 egg yolks - reserve whites for meringue if you like 2 cups 2% milk (or reduced fat, same thing) 2 226g or 8oz bricks of cream cheese 1/4 tsp vanilla extract 20 graham crackers, broken into large chucks (ideally 1cm or 1/2 inch across each, some small crumbs a good, bigger is not) 3 tbsp butter (for melting) You will need an ice cream maker. I have a KitchenAid mixer attachment, but anything will work in theory. [I]Process[/I]: Mix egg yolks into sugar in a large bowl, blend completely Scald milk (86C, or whatever that is in Fahrenheit) Temper 1 cup of milk into the eggs, add egg mixture back into the milk. Add cream cheese and vanilla to milk mixture. Stir constantly until the cream cheese is melted and the batter is thick (it will get very thick due to the cream cheese) Strain with a fine mesh into a bowl. Set aside and cool (ideally it should be cold, so stuff it in the fridge for a bit) Melt butter in a pan over medium-low heat. Add the graham cracker crumbs and toast until crunchy. Cool along with your ice cream batter. Once the ice cream batter is cold add to your mixer. Keep mixing until set, depending on your mixer this could be as much as 20 minutes. Add the graham cracker crumbs. Let is mix until thoroughly blended throughout. Transfer to an airtight container and freeze for at least two hours. [I]Additional things I want to try:[/I] Mix in streaks of some kind of caramel sauce so it streaks. Mix in some kind of berry/fruit mixture. [/QUOTE]
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