Eric Stewart's Recipe

Caramel Cheesecake Ice Cream

Category: Recipes

1 1/2 c. almond milk
8 oz. package of cream cheese, softened
1 c. whipping cream
1 1/2 tsp. vanilla extract
1/4 c. bourbon
1/2 c. caramel ice cream topping
1/4 c. pancake syrup
1 1/2 c. sugar
2 tsp. lemon juice
4 egg yolks
1/8 tsp. salt

Add all ingredients except sugar to a saucepan and heat until almost boiling, constantly whisking to incorporate the egg yolks and cream cheese. Add sugar and stir until it dissolves, then turn down the heat and let the liquid cook for two or three more minutes, still whisking until the liquid is smooth and one color. Pour mixture into a bowl and refrigerate for eight hours.

When the mixture has cooled, assemble your ice cream maker according to the manufacturer's directions. Start the ice cream machine and pour in the milk mixture. Allow the machine to mix until the batter has become frozen to your liking (mine took 12 minutes). For variety, you can add whatever crunchy ingredients you like just before the mixing is complete; I added caramel popcorn, and while it came out great, I think it would have been better to sprinkle them over the top of each serving because the popcorn got soggy.

Yield: approximately 1 quart, 8 1/2-cup servings.