cheese ice cream

john cook

john cook

15th December 2010
john cook

cheese ice cream

bring the cream and milk to the boil together Take off the heat immediately. Whisk the egg yolks ...


  • 420ml double cream
  • 420ml milk
  • 10 free-range egg yolks
  • 180g caster sugar
  • 300g cream cheese
  • 150g Mrs Kirkham's Lancashire cheese, similar, grated


bring the cream and milk to the boil together
Take off the heat immediately.
Whisk the egg yolks and sugar together in a bowl until pale and fluffy,
then add half of the warm milk and cream mixture and whisk to combine.
Slowly add the remaining milk and cream mixture, whisking continuously, until smooth.
Pour back into a clean pan and cook over a low heat, until the mixture is thick enough to coat the back of a wooden spoon.
Add the cream cheese and Lancashire cheese to the mixture and blend with a stick blender until smooth and creamy.
Pass the mixture through a fine sieve into a bowl and allow to cool to room temperature.
Churn the cheese ice cream mixture in an ice cream machine and freeze

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