Ice cream is great. Pumpkin cheesecake is great. Pumpkin cheesecake ice cream…well, you get it.
If you’ve spent much time making ice cream, you may be wondering how I got a velvety smooth, rich ice cream without making a custard base (and by extension, standing over a double boiler whisking an egg-based custard until it thickened, then waiting for it to cool down in the refrigerator or an ice bath.) It’s because I employed two secret weapons: CREAM CHEESE and my BLENDER.