Recipe: Cheese ice cream

RAYMUND MACAALAY
Last updated 13:34 05/11/2012
cheese ice cream
Raymund Macaalay

DAIRY-LOVER'S DREAM: Cheese ice cream.

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NEED TO KNOW

Main ingredient Cream
Type of dish Sweet treat
Course Dessert
Cooking time 30 min - 1 hour
Serves/makes 12
Special options Nut-free

It might sound weird but trust me, this ice cream is delicious. It's the most popular flavour in the Philippines, where it is sold everywhere. When people try it for the first time they take tiny spoonfuls, then they take big scoops. It's that good.

CHEESE ICE CREAM

You need an ice cream machine for this recipe.

2 1/2 cups cream
1 1/2 cup milk
1 1/4 cups sugar
4 egg yolks, lightly beaten
250g cream cheese, cut into small cubes
1 1/2 cup grated sharp cheddar cheese
1 tsp vanilla extract
drops of yellow food colouring

1. In a saucepan combine cream, milk, cream cheese and sugar. Heat slowly while continuously mixing until it nearly reaches boiling point (do not boil) and the sugar is completely dissolved.

2. Place egg yolks in a mixing bowl, then slowly pour around a cup of the heated cream mixture on the yolks while whisking continuously.

3. Wash and dry the saucepan, then pour the egg mixture back into it and return to the heat. Keep stirring until the mixture thickens enough to coat the back of a spoon. Remove the pan from the heat and pour into a heatproof container, then add the yellow food colouring and vanilla extract.

4. Let cool to room temperature, then cover and put in the fridge for at least four hours.

5. Prepare your ice cream maker and pour the cream mixture together with the grated cheese. Churn according to the machine's instructions. You can eat the ice cream immediately after churning, or return it to the freezer until very firm.

For more of Raymond's recipes visit his blog at Ang Sarap.

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