Cream cheese ice cream

Overview

How to cook Cream cheese ice cream at home

Tags

• baking
• cream cheese
• egg yolk
• fine sugar
• milk

Ingredients

Steps

1. 1 250g cream cheese.

   

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

   

3. 3 Add 150g of fine sugar to 4 egg yolks, and mix well with an electric egg beater to form an egg yolk paste.

   

4. 4 Heat the egg yolk paste with insulated water, and at the same time, slowly and gradually pour 250ml of boiled milk into the egg yolk paste, stirring from side to side to form a milk and egg yolk paste.

   

5. 5 Mix the milk yolk paste and cheese paste with an electric whisk until evenly formed.

   

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

   

7. 7 After the filtered milk, egg yolk and cheese paste is cooled, wrap it in plastic wrap and put it in the refrigerator overnight. Some friends also stir it during the freezing process, but I didn't stir it. I put it in the freezer and didn't turn it on again.

   

8. 8 Take it out of the freezer and eat immediately the next day.

   

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