Beer makes batters better, meat more tender, and sauces more flavorful.
Homemade Cream Cheese Ice Cream
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- #76250
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 package (8 ounce size) light cream cheese
1 can (14 ounce size) sweetened condensed milk
1 cup whole milk
1 cup half and half
1 tablespoon lemon juice
1 tablespoon vanilla extract
rock salt, if needed for freezing
directions
Bring cream cheese to room temperature.
In a mixing bowl, mix cream cheese and condensed milk until smooth, then whisk in remaining ingredients.
If using an electric ice cream maker, pour into the freezer canister and follow manufacturer's directions on how to freeze ice cream.
Place ice cream canister in home freezer if additional hardening is desired, or serve immediately.
If not using an electric ice cream maker, place whisked mixture into bowl and seal with airtight lid.
Place in home freezer. Stir mixture every two hours or so, until mixture is thickened. (This may take up to 1 day, so plan ahead.)
added by
salty8
nutrition data
384 calories, 18 grams fat, 43 grams carbohydrates, 12 grams protein per serving.
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