My older one requested Cheesecake Gelato – I pulled this recipe together based on ideas I found for cheesecake ice cream and different gelatos. It has a nice vanilla flavor to it and a delicious, creamy texture with the addition of the cream cheese.
About 4 cups
8 oz cream cheese (I used 1/3 less fat) – softened
4 egg yolks
1 tsp vanilla extract
1 tsp lemon juice
2 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar plus 1/4 cup sugar
Using a hand mixer, combine the cream cheese, lemon juice, and vanilla extract until smooth.
In a separate bowl, combine the egg yolks and 1/4 cup sugar and beat until thickened, about 4 minutes.
Heat whole milk, heavy whipping cream, and 1/2 cup sugar over medium heat until sugar is dissolved, about 5 minutes.
Add 1/2 cup milk mixture into bowl with egg yolks and sugar. Stir to combine. Add back into saucepan and reduce heat to low. Stir constantly for 7-10 minutes or until it coats the back of a wooden spoon. If you do not continue to stir, you will end up with scrambled eggs!
Strain into another bowl and add in cream cheese, a little bit at a time, until it is all melted in. Strain again into another bowl to remove any remaining cream cheese pieces.
Chill in refrigerator for several hours or overnight.
Follow the instructions on your ice cream maker to freeze.