Mahon Cheese Ice Cream – a delicious recipe with milk, eggs, sugar, cream cheese, vanilla, thermometer. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan.
2
Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking.
3
Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175F on thermometer, 2 to 3 minutes.
4
Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated.
5
Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.
6
Freeze custard in ice cream maker.
7
Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
8
Let soften at room temperature 20 minutes before serving.
529
kcal
Calories
32
g
Fat
36
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups whole milk, 3 large eggs, 1/2 cup sugar, 4 ounces cream cheese, softened, and more.
Yes, Mahon Cheese Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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