White Chocolate Vanilla Bean Cheesecake Ice Cream – a delicious recipe with sugar, flour, salt, milk, heavy cream, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Split bean, scrape out seeds.
2
Mix dry ingredients, add milk and cream. Add bean and seeds. Bring almost to a boil, stirring constantly.
3
Remove from heat. Pour 1/2 cup of hot mixture into eggs in a thin stream, beating well. Return egg mixture to hot mixture, stirring.
4
Replace on medium heat, add chocolate. Stir constantly until chocolate melts. Continue stirring while adding cheese.
5
It will take anywhere from 20 to 45 minutes for the cream cheese to melt. If the temperature is too high, the cheese will cook and become sweet cottage cheese.
6
When all is melted, remove from heat and let cool slightly. This is not a thick custard.
7
Pour 1 c heavy cream in large bowl. Strain milk/chocolate/cheese mixture into the cream. Stir well.
8
Cover with plastic wrap and refrigerate overnight.
9
Freeze according to ice cream maker's directions.
10
Temper the finished ice cream in a tightly covered container for several hours.
1497
kcal
Calories
88
g
Fat
140
g
Carbs
23
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 9 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 1/2 tablespoons flour, 1/8 teaspoon salt, 3 cups whole milk, and more.
Yes, White Chocolate Vanilla Bean Cheesecake 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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