This take on a reader-submitted homemade cheese ice cream recipe is reminiscent of a childhood favorite: “dirty” street food-style cheese ice cream!
1 cup all-purpose cream
1/2 cup fresh milk
1 1/2 cup evaporated milk
1 1/2 cup white sugar
125g cheddar cheese, diced
- In a saucepan, add the cream, fresh milk, evaporated milk, sugar, and egg. Stir over low heat until the sugar has dissolved.
- Allow the mixture to simmer until thick then take it off the heat.
- Add the diced cheese into the cream mixture. Mix and allow to chill in the refrigerator for 3 hours.
- Beat the chilled mixture until it has doubled. Transfer to an aluminum pan and leave in the freezer to chill for at least 2 hours or overnight.