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

  1. Place the softened cream cheese in a stand mixer and beat until it is light and fluffy (medium speed / 5min)

  2. Meanwhile, combine the 1 1/2 cups Heavy Cream with the eggs, and white sugar, in a medium sauce pan whisking to combine

  3. 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)

  4. 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

  5. Cover the mixture and chill for a minimum of 6 hours, but as long as 24.

  6. This is a good time to add food coloring if you want!

Combine & Churn

  1. Mix the remaining Heavy Cream, lemon juice, and lemon zest in a small bowl

  2. Pour this new cream mixture through a fine mesh strainer into the chilled custard and stir to combine

  3. Add the vanilla and your salt to the custard, and taste to see if more salt is needed to brighten the flavor

  4. Add the custard to an ice cream machine and churn to the machines instructions

  5. Place custard in a sealable container and freeze 3-4hrs before serving!

Notes

  1. For a soft serve type experience serve immediately after churning

  2. Custard is a bit thicker than normal ice cream, so it may churn quicker than the timing of the ice cream maker