Cheddar ice cream. Photo courtesy Hannah Kaminsky |




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June 2005
Last Updated August 2013

Product Reviews / Main Nibbles / Ice Cream

Cheddar Ice Cream Recipe

Page 4: Make A Sweet Cheese Ice Cream Recipe With Cream Cheese or Cheddar


This is Page 4 of a five-page article of cheese ice cream recipes. Click on the black links below to visit other pages.


Cream Cheese Ice Cream Recipe

This rich “frozen cheesecake” ice cream can be served by itself, with fruit cake or pound cake, or in ice cream sandwich form. Serve between graham crackers, oatmeal or chocolate chip cookies for a dynamite ice cream sandwich.


  • 24 ounces cream cheese, softened
  • 4 eggs
  • 2 tablespoons fresh lemon juice
  • 2-1/2 cups sugar
  • 2 teaspoons vanilla
  • 5 cups light cream


  • In a large bowl with an electric mixer, beat the cream cheese and sugar on medium speed until smooth.
  • Beat in eggs, lemon juice, and vanilla.
  • Stir in the cream.
  • Process the mixture in an ice cream maker according to manufacturer’s directions. Makes about 3 quarts.

Cheddar Ice Cream Recipe

A recipe from Gael Gand, pastry chef and partner at Tru restaurant in Chicago, and cheesemaker Joe Widmer (who makes a great Cheddar). Recipe provided courtesy of the American Dairy Association.


  • 2 cups half-and-half
  • 2 cups milk
  • Fresh white ground pepper
  • 1/2 vanilla bean, split lengthwise
  • 9 large egg yolks
  • 1-1/3 cups granulated sugar
  • 16 ounces grated aged Cheddar


  • Heat the half-and-half, milk, vanilla bean, and white ground pepper in a saucepan over medium heat to boil. Stir occasionally to make be sure the mixture doesn’t burn or stick to the bottom of the pan.
  • Turn off the heat and let cool 10 minutes to infuse the flavors.
  • Whisk together the egg yolks and sugar in a bowl. In a thin stream, whisk half of the half-and-half mixture into the egg yolk mixture. Then pour the remaining half in and whisk well. Pour the mixture back into the saucepan.
  • Cook over medium heat, stirring constantly. At 160°F, the mixture will give off a puff of steam. When the mixture reaches 180° it will be thickened and creamy, like eggnog.  If you don’t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon.  If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
  • When the mixture is ready, quickly remove it from the heat. Pour it through a fine sieve into a bowl. Stir in the grated cheese and whisk to melt.
  • Rest the bottom of the bowl in an ice bath (a bowl with of ice cubes and add cold water to cover). Let the mixture cool for 2 hours, stirring occasionally. Then freeze according to  the directions of your ice cream machine. Makes 6 servings.


Continue To Page 5: Goat Cheese & Parmesan Ice Cream Recipes

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