Cheesecake Ice Cream

With the Jewish holiday of Shavuot coming up its pretty customary to make a cheesecake and eat ice cream and other dairy yumminess. But I got to thinking, why not make cheesecake ice cream?

Cheesecake Ice Cream
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Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Ingredients
  1. 175ml milk
  2. 200g castor sugar (I cannot find castor sugar in Israel, so I took 200g brown sugar and whizzed in in my blender until it resembled castor sugar)
  3. 350g cream cheese (I used a ‘New York’ cream cheese which is kind of salty)
  4. Splash of vanilla
  5. 1 large egg
  6. 3 tablespoons lemon juice
  7. 250ml dessert cream
  8. biscuits for decorating
Instructions
  1. Bring milk to a simmer.
  2. While milk is heating, beat sugar, cream cheese, vanilla and the egg until smooth.
  3. Once milk is heated, add the milk to the sugar mixture and whisk very quickly so the egg doesn’t scramble.
  4. Return the mixture to the stove top and simmer while continuously stirring until the custard thickens.
  5. Remove from heat and leave to cool to room temperature.
  6. Once cool, place in the fridge for an hour or two to start chilling.
  7. Lightly whip the cream and gently fold it into the chilled custard.
  8. Add the lemon juice and mix gently.
  9. Now you can add the mixture to your ice cream machine and churn as per instructions or if you don’t have one, transfer the mixture to a freezer proof dish, cover and place in the freezer for at least 3 hours, removing the dish and stirring the ice cream every hour or so to prevent ice crystals from forming.
  10. Serve with crushed biscuits sprinkled on top or as a filling between two flat biscuits
Adapted from Nigella
Adapted from Nigella
A Bit of This A Bit of That https://gnatj.com/

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