Equipment
Ingredients
Custard Base
- 4 egg yolks, room temperature
- 150 g granulated sugar
- 2 g fine sea salt
- 250 ml whole milk
- 250 ml heavy cream
Flavor and Stabilization
- 60 g cream cheese, softened
- 10 g vanilla bean paste
Nutrition (per serving)
Method
In a mixing bowl, vigorously whisk the egg yolks, granulated sugar, and fine sea salt until the mixture is pale and thick.
Combine the whole milk and heavy cream in a medium saucepan. Place over medium heat until it reaches a gentle simmer at around 82 degrees Celsius (180 degrees Fahrenheit). Do not let it boil.
Slowly pour half of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs, preventing them from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a silicone spatula, until the custard reaches 82 degrees Celsius (180 degrees Fahrenheit). Cooking to this temperature safely pasteurizes the raw yolks.
Remove the saucepan from the heat. Immediately add the softened cream cheese and vanilla bean paste. Whisk or use a blender to process until completely smooth and the cream cheese is fully dissolved.
Carefully pour the smooth custard into ice cube trays. Transfer to the freezer and freeze until completely solid, which will take at least 8 hours or overnight.
Pop the frozen custard cubes out of the trays and place them in a food processor. Pulse a few times to break them up, then process continuously until the mixture morphs from crumbly to completely smooth and creamy like soft-serve ice cream. Serve immediately or freeze in an airtight container for 2 hours for a firmer, scoopable texture.
Chef's Notes
- Using ice cube trays allows the food processor blades to evenly shave the frozen custard, mechanically mimicking the churning action of an expensive ice cream maker.
- Cream cheese acts as a powerful commercial-style stabilizer. It reduces ice crystal formation, binds free water, and provides a chewy, premium mouthfeel.
- For variations, you can add mix-ins like crushed cookies, fruit preserves, or chocolate chips during the very last 10 seconds of processing the frozen cubes.
- If you prefer a firm, scoopable ice cream, transfer the freshly processed mixture to a pre-chilled metal loaf pan, cover tightly, and freeze for 2 to 4 hours.
Storage
Refrigerator: 3 days — For storing the unfrozen liquid base before freezing.
Freezer: 1 month — Store processed ice cream in an airtight container with plastic wrap pressed directly against the surface to prevent ice crystals.
