Sunday Supper: Strawberry Cheesecake Sundae

  • Updated: July 3, 2014 - 12:18 PM

Cream Cheese Ice Cream

Makes about 1 quart.

Note: From “Jeni’s Splendid Ice Cream Desserts,” by Jeni Britton Bauer.

• 2 2/3 c. whole milk, divided

• 1 tbsp. plus 2 tsp. cornstarch

• 6 oz. cream cheese or any soft farmstead cheese, softened

• 1/8 tsp. fine sea salt

• 1 1/2 c. heavy cream

• 3/4 c. sugar

• 1/4 c. light corn syrup


To prep: Mix about 2 tablespoon milk with cornstarch in a small bowl to make a smooth slurry. Whisk cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

To cook: Combine remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat and boil for 4 minutes.

Remove from heat and gradually whisk in cornstarch slurry. Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

To chill: Gradually whisk hot milk mixture into cheese until smooth. Pour mixture into a 1-gallon Ziploc freezer bag and submerge sealed bag in ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

To freeze: Remove frozen canister from the freezer, assemble your ice cream machine and turn it on. Pour ice cream base into frozen canister and spin until thick and creamy.

Pack ice cream into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in coldest part of your freezer until firm, at least 4 hours.


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