Cheesecake Ice Cream


  • 3/4 cup whole milk (I used raw milk)
  • 1 1/3 cups heavy cream (I used raw cream)
  • 2/3 cups maple syrup
  • 4 ounces cream cheese, room temperature
  • 2 egg yolks
  • 1 teaspoons vanilla extract


  1. Heat the milk, cream and maple syrup in a medium saucepan over medium heat until steaming. Meanwhile, place the cream cheese, egg yolks and vanilla in a mixing bowl and beat together until smooth (don’t worry if it’s a little lumpy). With the mixer running, pour about 1/2 cup of the hot milk mixture into the cream cheese mixture. Pour the cream cheese mixture into the remaining hot milk and whisk until thick, about 4-5 minutes. Pour into a large bowl and chill completely.
  2. When chilled, pour the mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s directions.