Cheesecake Ice Cream! Everyone loves cheesecake and everyone loves ice cream, so of course everyone will love Cheesecake Ice Cream. This super easy recipe tastes like a frozen New York Cheesecake!
When I was growing up there was a Hungarian family that lived in my neighborhood. Mr. K was a chef and Mrs. K was a baker.
Even though I generally hated babysitting, I mean really hated it, I didn’t mind babysitting for this family because I couldn’t wait to raid the refrigerator after the kids went to bed. They always had the best food.
Mrs. K. had a collection of Wilton Cake Decorating books that she would lend to me sometimes. I pored over those books endlessly. Every year I looked forward to the Hungarian poppy seed and walnut rolls she made for Christmas. I guess even then I should have realized that I was meant to be a pastry chef.
One year at a block party Mrs. K. served homemade strawberry ice cream. You have to understand that this was in the 1970s, the era of Hamburger Helper and powdered mashed potatoes.
I remember watching her layer the ice and salt into an old-fashioned ice cream maker shaped like a wooden bucket. Turn the crank, turn the crank…I couldn’t believe that she actually made ice cream. It was like magic.
To this day, every time I make ice cream at home it feels like some kind of magic happens. Even with all the pastries and foods that I make there’s just something about homemade ice cream that always brings back that feeling.
Scroll through the step-by-step photos to see how to make Cheesecake Ice Cream:
With the red, white and blue colors this would be a perfect dessert for your holiday cookouts this summer.
Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.
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- 1 cup (8oz, 240ml) whole milk
- 1/2 cup (4 oz, 120ml) heavy cream
- 3/4 cup (6 oz, 168g) granulated sugar, divided
- 1/4 vanilla bean or 1 teaspoon vanilla extract
- 5 egg yolks
- 1/2 tsp lemon zest
- 1 1/2 cups (12 oz, 336g) cream cheese, softened to room temperature
- 1/2 tsp lemon juice
- pinch of salt
- Combine the milk, cream and 1/2 cup granulated sugar in a small saucepan. Scrape the vanilla beans out of the pod and add them to the milk, toss the pod into the pan as well. Heat the milk mixture over medium high heat until scalding hot.
- While the milk heats up, whisk together the yolks, lemon zest and the rest of the sugar in a small bowl.
- Once the milk mixture is scalding hot pour it into the bowl with the yolks and whisk to combine. Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly.
- Cook the custard until it coats the back of a spatula or wooden spoon. Remove from the heat and strain into a bowl.
- Add the lemon juice and a pinch of salt. Cut the cream cheese into 5 or 6 lumps and toss them into the warm custard. Gently whisk until the cream cheese is melted into the base. Cover the bowl and cool until very cold. At least 4-5 hours or over night.
- Freeze according to the directions for your ice cream machine. Scoop into a quart container, place a layer of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm
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