Cream Cheese Ice Cream

Name: Cream Cheese Ice Cream
Yield: makes about 1 quart
Ingredients: 1 1/4 cups (300g) whole milk; 1/2 cup (40g) nonfat milk powder; 1/2 cup (100g) sugar; Generous 2 tablespoons (37g) light corn syrup; 16 ounces (453g) cream cheese, cut into pieces; Juice of 1 lemon

December 9, 2011

Rafael Gonzalez, a Cuban sous-chef at Jean Georges, thought I was prejudiced against Cuban flavor combinations. To prove him wrong, I made this ice cream to pair with Coconut Pain Perdu (page 127) and Papaya-Lime Compote (page 251). It’s got that faintly sour edge of cream cheese, which never seems to overpower other flavors, and a great mouthfeel.

Recipe notes

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