Cream Cheese Custard
Cheesecake meets Kopps makes Magic
PREP: 30mins || COOK: 20min || CHILL: 8hr // CHURN: 20-30mins
Custard Base
1 & 1/2 blocks of softened Cream Cheese (12oz)
1 1/2 Cups Heavy Cream
1 1/2 Cups White Sugar
2 Large Eggs
Custard Finish
1 Cup & 2 Tbsp Heavy Cream
Zest of one Lemon
1 Tbsp Lemon Juice (lil more)
1/2 Tsp Vanilla Extract
1/4 Tsp Kosher Salt
Optional
2 Drops Yellow Food Coloring
2 Drops Red Food Coloring
Make the Custard Base
Place the softened cream cheese in a stand mixer and beat until it is light and fluffy (medium speed / 5min)
Meanwhile, combine the 1 1/2 cups Heavy Cream with the eggs, and white sugar, in a medium sauce pan whisking to combine
Place the sauce pan on medium to low heat, and slowly bring to just barely a simmer, whisking or stirring the entire time (The mixture will get thicker as it gets close to simmering, the surface should read around 180 degrees F)
Pour the thickened custard mixture through a fine mesh strainer into the cream cheese, and stir to melt and fully incorporated the cream cheese into the custard
Cover the mixture and chill for a minimum of 6 hours, but as long as 24.
This is a good time to add food coloring if you want!
Combine & Churn
Mix the remaining Heavy Cream, lemon juice, and lemon zest in a small bowl
Pour this new cream mixture through a fine mesh strainer into the chilled custard and stir to combine
Add the vanilla and your salt to the custard, and taste to see if more salt is needed to brighten the flavor
Add the custard to an ice cream machine and churn to the machines instructions
Place custard in a sealable container and freeze 3-4hrs before serving!
Notes
For a soft serve type experience serve immediately after churning
Custard is a bit thicker than normal ice cream, so it may churn quicker than the timing of the ice cream maker