Smithfield Pourable Cream Cheese Ice Cream

(This article appeared in the Spring 2020 issue of Pastry Arts Magazine)

Sponsored by: Savencia Cheese USA

Yield: about 3 kg

• 250 g heavy cream
• 1250 g whole milk
• 300 g whole eggs
• 595 g granulated sugar
• 7 g vanilla extract
• 683 g Smithfield Pourable Cream Cheese

1. In a saucepan, heat the heavy cream and milk to 170˚F (77˚C).
2. Meanwhile, in a bowl, whisk together the eggs, sugar and vanilla until blended.
3. Once the cream mixture is at temperature, temper it into the egg mixture. Return the mixture to the heat and bring to 175˚F (79˚C), until it is thick enough to coat the back of a spoon (anglaise stage). Strain through a chinois and refrigerate until chilled.
4. When you are ready to process ice cream, combine the base with the Smithfield Pourable Cream Cheese and process in ice cream machine.