Mac and Cheese Ice Cream - Copycat
An intriguing copycat of your favorite comfort food - this Mac and Cheese ice cream is both sweet and salty, creamy and.... cheesy.
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 packets Kraft cheese powder (use noodles for a different purpose)
Instructions
- Whisk eggs until frothy.
- Add sugar and continue whisking until mixture has thickened.
- Add milk, heavy cream, and cheese packets and whisk until combined. The cheese powder may separate and stay clumpy initially, but let it set for 5 minutes or so and then whisk some more and it will fully combine.
- Transfer mixture to the chilled bowl of an ice cream maker and churn until ice cream thickens and the mixer slows or stops.
- Scoop spoonfuls of thickened ice cream into a freezer-safe container.
- Freeze ice cream for 12-24 hours to harden well.
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Notes
- Ice cream makers differ in terms of churn times and the length of time required to freeze your ice cream bowl so make sure that you follow the manufacturer's instructions for your specific ice cream maker.
- Homemade ice cream usually lasts in the freezer in an airtight container for up to 2 weeks. After that, the ice cream can become grainy in texture and form ice crystals.
- Serve this up special on National Cheese Day (June 4) or National Macaroni and Cheese Day (July 14). Your family will love your ingenuity.
- Try this cheese special with a slice of apple pie.
Nutrition
Calories: 223kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 71mg | Sodium: 75mg | Potassium: 113mg | Sugar: 23g | Vitamin A: 533IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 0.2mg
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