Almond Cheesecake Ice Cream

Almond Cheesecake Ice Cream
original recipe

3 cups whole milk
1 cup sliced almonds
8 oz. cream cheese
2/3 to 3/4 cup granulated sugar
6 egg yolks
1 cup heavy cream
1/2 to 1 tsp. almond extract

Heat milk in a large pot over high heat, but do not boil. Add the almonds. Cover with the pot lid. Let steep for about 30 minutes. Strain over a large bowl. Reserve the almonds for another use.

Use a food processor or blender to process cream cheese and almonds. Add the hot milk.

Return the cream cheese/milk mixture to the pan and heat over medium heat, until hot to the touch, but not boiling.

Meanwhile, whisk the sugar and egg yolks until thick and light in color:

Slowly add the hot cream cheese/milk mixture to the eggs and sugar. Pour entire mixture back into the pan. Heat gently while constantly stirring with a wooden spoon until thickened and temperature is 180 degrees on an instant read thermometer.

Strain through the sieve into a clean bowl.  Add the heavy cream and almond extract. 

Chill overnight or at least 4 hours until the custard is very, very cold.

Freeze in an ice cream maker according to manufacturer directions. Yields 1 1/2 quarts.

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  1. Ok, so what was the verdict on this ice cream? Awesome?

    I was thinking of making it, but with hazelnuts instead of the almonds and mascarpone for the cream cheese. I’m also tempted to adapt your pb swirl recipe for a nutella swirl, and add that in, but I’m a little worried it’ll end up too sweet. I wonder if nutella can just be swirled in on its own, or maybe I’ll just use less condensed milk…

    anyway, if you’ve got any thoughts, send them my way! thanks :)

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