Cream Cheese Ice Cream

Cream Cheese Ice Cream

1. 250g of cream cheese.

2. To soften the cream cheese, add 50g of caster sugar and 100ml of milk, and stir in insulated water to form a smooth cheese paste.

3. Add 4 egg yolks to 150g of fine sugar, and use an electric whisk to mix evenly into an egg yolk paste.

4. Heat the egg yolk paste with insulated water, and at the same time slowly pour 250ml of boiled milk into the egg yolk paste, stirring it into the milk egg yolk paste as you go.

5. Mix the milk yolk paste and cheese paste with an electric whisk to form a milk yolk cheese paste.

6. Strain the milk yolk cheese paste through a sieve.

7. After filtering the milk, egg yolk and cheese paste, let it cool, wrap it in plastic wrap and put it in the refrigerator freezer overnight. Some friends still stir during the freezing process. I didn't stir it and put it in the freezer and didn't turn it on again.

8. Take out the ready-to-eat from the freezer the next day.

9. There are indeed some bubbles on the surface. Use a spoon to scrape a layer from the edge. It has a texture and a rich milky fragrance in the mouth.