| I1: | š„ | 640g cream cheese |
|---|---|---|
| I2: | š„ | 1.75 cups heavy cream |
| I3: | š§ | Water to 6 cups |
| I4: | š„ | 470g sugar (or whatever sugar is in the cream cheese subtracted from 480) |
| I5: | š„ | 12 egg yolks |
| I6: | š§ | Ā½ tsp salt |
| I7: | š | graham cracker crumble |
| Step 1: | Blend |
|---|---|
| ā | I1: š„ 640g cream cheese |
| ā | I2: š„ 1.75 cups heavy cream |
| ā | I3: š§ Water to 6 cups |
| ā | I4: š„ 470g sugar (or whatever sugar is in the cream cheese subtracted from 480) |
| ā | I5: š„ 12 egg yolks |
| ā | I6: š§ Ā½ tsp salt |
| Step 2: | Steep |
| Step 3: | Churn |
| Step 4: | Fold in mix-ins |
Good.
Variant 1 was something I got from chatGPT. It gave something that worked, kind of, but not something I was happy with. It was too firm, and needed time to rest out of the freezer before you could serve it. The recipe above is much better, so Iām not going to dig for the first attempt.
The above makes 2 quarts, not one. I was trying to put in as much fat as possible via the cream cheese to maximize cream chees flavor. I had two containers of soft spreadable light cream cheese from trader joe's. That gave me about 50g fat per 340g. I used two containers trying to get to 120g of fat, but by then I had hit my volume limit for a quart. I ended up using the standard custard ice cream recipe to build my way out to 2 quarts of ice cream. The result ended up being something with a good softness.
If you want a lemon cheesecake, grate the zest of 8 lemons and blend that into the sugar.
## Variant 2 (4/23/26): I1: 640g cream cheese I2: 1.75 cups heavy cream I3: Water to 6 cups I4: 470g sugar (or whatever sugar is in the cream cheese subtracted from 480) I5: 12 egg yolks I6: Ā½ tsp salt I7: graham cracker crumble I(1-6) O1: Blend O2: Steep O3: Churn O4: Fold in mix-ins ### Result: Good. Variant 1 was something I got from chatGPT. It gave something that worked, kind of, but not something I was happy with. It was too firm, and needed time to rest out of the freezer before you could serve it. The recipe above is much better, so Iām not going to dig for the first attempt. ### Note: The above makes 2 quarts, not one. I was trying to put in as much fat as possible via the cream cheese to maximize cream chees flavor. I had two containers of soft spreadable light cream cheese from trader joe's. That gave me about 50g fat per 340g. I used two containers trying to get to 120g of fat, but by then I had hit my volume limit for a quart. I ended up using the standard custard ice cream recipe to build my way out to 2 quarts of ice cream. The result ended up being something with a good softness. If you want a lemon cheesecake, grate the zest of 8 lemons and blend that into the sugar.