Makes 3 pints
Total Cooking Time: 4+ hours
Active Cooking Time: 1 hour
5 egg yolks
1 cup raw cane sugar
2 teaspoons pure vanilla extract
1 pint heavy cream
8 ounces cream cheese
1/2 teaspoon salt
Ice cream maker
Beforehand, freeze your ice cream maker’s mixing bowl according to the manufacturer’s instructions.
Leave cream cheese out of the fridge for one hour to soften. Place in a large bowl (but one that will fit in your fridge) and blend thoroughly with a hand mixer.
Separate egg yolks over the garbage disposal for easy clean up. If you don’t have an egg separator, transfer the egg back and forth between the shell halves until only the yolk remains.
Add the eggs and blend with the hand mixer again.
Add sugar, cream, vanilla and salt, blending thoroughly.
Cover bowl with a plate and leave in fridge for 1-2 hours, or even overnight.
Set up ice cream mixer.
Pour mixture into mixing bowl and operate according to the manufacturer’s instructions.
On ours, the ice cream is fully mixed when two “hills” can be seen forming on top. If you want to add in chocolate chips or any other mix-ins, do so right before turning off the mixer.
Pour the mixture into freezer-safe containers. This goes faster as a two-person job, as one person can hold the mixing bowl with oven mitts (for the cold) while the other pours it into the containers.
Remember to only use wooden spoons or spatulas so that the metal inside of the mixing bowl does not get damaged.
Old plastic containers from store-bought ice cream work well, just put a label over them so you don’t get confused about the flavor.
Freeze the ice cream for at least 1 hour before enjoying.