This Cheese Ice Cream Recipe is creamy, tasty and simple. It is a wonderful ice cream with aroma taste, flavor and texture of cheese. You can also add many flavors and types of toppings according to your own taste. This ice cream is a perfect treat to enjoy on hot summer days!
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Cheese Ice Cream Recipe
This unique cheese ice cream is an odd one, considering how sweet all of our other recipes are. However, we’d recommend that you give it a go! It’s super creamy and delicious, as well as being an interesting experiment in what flavorings you can add to ice cream to make interesting things. Give this Homemade Cheese Ice Cream Recipe a go soon!
If you liked this recipe of ours, then also try our other recipes which include Non-Dairy Ice Cream Recipe, Mexican Chocolate Ice Cream Recipe, and Low Fat Ice Cream Recipe.
Cheese Ice Cream Recipe
Cheese Ice Cream is a tasty dessert made from three different kinds of cheese and other ingredients including cream, milk, and beer. For toppings, fruits such as raspberries can be used or some chocolate. The method to prepare this wonderful delight is not much complicated. It is pretty easy to make at home. Try this out!
6-8
servings10
minutes45 minutes + cooling time
290
kcalIngredients
2 cups heavy cream
1 cup whole milk
1 cup sugar
¾ tsp salt
2 ounces mascarpone cheese, at room temperature
1ounce cream cheese, at room temperature
3 ounces finely grated Danish fontina or medium Cheddar cheese, at room temperature
2 tbsp lager-style beer, like Pilsner or Bock
Recipe
First of all, add the cream, milk, sugar, salt, mascarpone, and cream cheese into a small, heavy-bottomed saucepan. Bring the pan to medium-high heat, and then use the heat to simmer the dairy mixture. Make sure to whisk constantly in order to properly dissolve the sugar and the cheeses – having a consistently textured batter is really important for even freezing later on.
When the mixture has barely reached a simmer, remove it from the heat. A good way to notice this stage of cooking is to look for the first wisps of steam rising from the surface of the mixture.
Once removed from the heat, use the residual heat within the mixture to melt in the fontina. Make sure to keep on whisking to ensure that it is properly incorporated, which should take one to two minutes.
Strain the mixture through a fine-mesh sieve, and then discard the contents of the sieve. The reason that we’ve included this step is to allow you to avoid any impurities from the cheese making their way into your ice cream.
Pour the strained mixture into a shallow pan or bowl, and then place it into the fridge to chill thoroughly – this should take one to two hours.
When the mixture is cold, whisk in the beer. We know it sounds a little odd, but the sharp bitterness of the beer is something that really gives the ice cream a well-balanced flavor, leading to a tasty treat after churning.
Pour the Homemade Cheese Ice Cream Recipe mixture into an ice cream maker, and then process it in accordance with the manufacturer’s instructions/
After the churning is done, use a rubber spatula to transfer the ice cream to an airtight glass or plastic freezer container. Make sure to use a rubber or metal utensil so that the ice cream is easily manipulatable – be careful not to scratch the insides of your ice cream maker with metal utensils, though.
Once in the container, cover the mixture tightly, and then freeze it until the homemade cheese ice cream recipe is firm. This should take at least four hours, though it can take a little longer to get to your desired texture.
