Cream Cheese Ice Cream
This recipe serves 25. Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 98 calories, 2g of protein, and 7g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. Head to the store and pick up cream cheese, egg yolks, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 9 hours and 25 minutes.
Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly.
Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally.
Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.
Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
Transfer ice cream to an airtight container. Freeze 4 hours before serving.