White Chocolate Vanilla Bean Cheesecake Ice Cream
Indulge in the creamy decadence of White Chocolate Vanilla Bean Cheesecake Ice Cream, where velvety cream cheese meets the luxurious sweetness of white chocolate in a homemade frozen delight. This artisanal ice cream is infused with the rich, aromatic essence of real vanilla bean, creating a flavor profile that’s beautifully layered and irresistible. A subtle tang of lemon juice enhances the cheesecake notes, while smooth custard made with egg yolks ensures a luscious, velvety texture. Churned to perfection and finished with a whisper of sophistication, this recipe is a gourmet treat sure to impress. Perfect for summer desserts, special occasions, or simply satisfying your sweet tooth, this ice cream is best served with a sprinkle of white chocolate shavings or fresh fruit for a stunning presentation.
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Recipe Information
Ingredients
- 8 oz Cream cheese
- 1 cup White chocolate chips
- 1 cup Whole milk
- 2 cups Heavy cream
- 0.75 cup Granulated sugar
- 1 Vanilla bean
- 4 Egg yolks
- 0.25 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the whole milk and heavy cream over medium heat. Heat until steaming but not boiling.
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the milk and cream mixture. Remove from heat and let steep for 10 minutes.
In a heatproof bowl, whisk together the egg yolks, granulated sugar, and salt until thick and pale.
Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Remove the vanilla bean pod.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 5-7 minutes). Do not let it boil.
Remove the custard from heat and immediately strain it through a fine-mesh sieve into a large bowl to remove any curdled bits.
While the custard is still hot, add the white chocolate chips and stir until completely melted and smooth.
In a separate bowl, beat the cream cheese with the lemon juice and vanilla extract until smooth and creamy. Gradually whisk this into the cooled custard mixture until fully combined.
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate the mixture for at least 4 hours, or preferably overnight, until completely chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions (usually 20-25 minutes).
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Serve the ice cream in bowls or cones, and garnish with additional white chocolate shavings or fresh fruit if desired.
Nutrition Facts
Calories |
4557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.9 g | 431% | |
| Saturated Fat | 200.8 g | 1004% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1516 mg | 505% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 299.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1013 mg | 78% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
