Cream Cheese Ice Cream

In the previous post, I mentioned that I like to serve the Cranberry Maple Pudding Cake with cream cheese ice cream.  Well, here it is!

This is actually the first ice cream I ever made from scratch at home.  Not strawberry, not vanilla, not a nice creamy peach.  Cream cheese ice cream.  And yes, it tastes just a good as it sounds.  Even better, actually.  Make no mistake about that.

There are only a few ingredients to this recipe, which allow it to wonderfully taste exactly as it is supposed to.  No extra flavors, no messing around.  Just pure, clean, tangy ice cream.  It goes ridiculously well with anything sweet because it cuts through the richness.  I highly recommend pairing it with chocolate cake or chocolate pudding cake.  Just about any kind of sauce spilling over the top is down right dreamy.  Caramel sauce, a simple homemade chocolate fudge sauce or strawberry sauce smothered over this ice cream will pretty much equal the best dessert you have ever had.  Need a simple end to a rich meal?  Cover this in fresh berries.  The flavor lends itself so just about anything.  I also like that it doesn’t freeze as hard as a rock so it makes it really easy to snitch little bites here and there.  Or so I’ve heard…

My favorite way to enjoy it?  Just as pictured above.  Plain.  Simple.  Stellar.
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Cream Cheese Ice Cream
Adapted from Gourmet
I continually go back and forth about wether or not I like the addition of lemon juice in this recipe.  With it, it has a full tanginess that lets you know it is cream cheese ice cream!  Without it, it is mellow and smooth and delightful.  I like it best without, but you be the judge.

8 oz of cream cheese, softened-I use neufchatel
1 c milk
1 T fresh lemon juice, optional
3/4 c sugar
1/2 c heavy cream

In a food processor or blender, blend all ingredients except cream until smooth.  Stir in cream.  Freeze in an ice cream maker according to manufacturers directions.  Alternatively, pour into a freezer container and freeze 30 minutes, stir vigorously, freeze again, and repeat until you are unable to stir it.  Enjoy!