Cheesecake Ice Cream

ICE CREAM
2 cups heavy cream
8 oz cream cheese, room temp
1 can sweetened condensed milk
2 tsp vanilla extract
½ tsp citric acid

CARAMEL SAUCE
¼ cup water
1 cup sugar
½ cup heavy cream
1 tbsp bourbon
pinch of salt

CINNAMON GLAZE
1 cup powdered sugar
4 tbsp butter, melted 🧈
1 tbsp cinnamon

DIRECTIONS

Make caramel sauce and glaze ahead, if using in the ice cream

CARAMEL SAUCE:

• Heat water and sugar over medium heat, swirling pan till deep amber

• Remove from heat; slowly pour in cream, stirring to combine

• Stir in bourbon and salt

GLAZE: Combine all ingredients

ICE CREAM:

• Beat cream cheese until smooth, then mix in sweetened condensed milk, vanilla extract, and citric acid

• Add cream and whip to stiff peaks

• Drizzle some caramel sauce and cinnamon glaze over the interior of a loaf pan

• Spoon whipped cream mixture into bottom to about an inch

• Drizzle more sauce and glaze, then layer more whipped cream

• Keep repeating till all ingredients are in the pan and place in freezer

SERVE on its own or on top of fried flour tortilla (sprinkled with cinnamon sugar)