Savoury ice creams have been made for centuries, and old cookbooks are loaded with savoury and cheese ice creams. Parmesan Ice Cream Recipes were a favourite in the 1700s and even in the 1930s we have several cheese ice cream recipes in our collection.
But this week Kraft and Van Leeuwen teamed up to bring us Kraft Mac and Cheese Ice Cream. We don't live in the United States, so we couldn't get any... so we made our own Kraft Mac and cheese Ice Cream at home.
However we're Canadian - so we'll call it Kraft Dinner Ice Cream, or KD Ice Cream.
500 mL (2 cups) 35% whipping cream
250 mL (1 cup) 3.25% milk
2 packets Kraft Dinner cheese powder
30 mL (2 Tbsp) Invert sugar (like corn syrup)
125 mL (1/2 cup) sugar
5 egg yolks
In a medium saucepan whisk together the cream, milk, corn syrup, and Kraft Cheese powder.
Bring it just to a scalding temperature, and then remove from the heat.
In a medium bowl, whisk together the yolks and the sugar.
Whisking constantly, temper the egg yolks with some of the hot cream.
Whisking pour the egg mixture back into the saucepan and cook over medium heat until the mixture reaches 170ºF.
Remove custard from the heat.
Cool quickly with a bain marie or ice bath.
Cover and refrigerate until cold.
Place in your ice cream maker and freeze according to manufacturers instructions.
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Glen And Friends Cooking gives you easy to follow video instructions about food, cooking, recipes, beer, and cocktails. This cooking channel is all about Glen's love of food and drink, and his passion for film and production.