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
2015-08-26 10:43:52
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Ingredients
- 175ml milk
- 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)
- 350g cream cheese (I used a ‘New York’ cream cheese which is kind of salty)
- Splash of vanilla
- 1 large egg
- 3 tablespoons lemon juice
- 250ml dessert cream
- biscuits for decorating
Instructions
- Bring milk to a simmer.
- While milk is heating, beat sugar, cream cheese, vanilla and the egg until smooth.
- Once milk is heated, add the milk to the sugar mixture and whisk very quickly so the egg doesn’t scramble.
- Return the mixture to the stove top and simmer while continuously stirring until the custard thickens.
- Remove from heat and leave to cool to room temperature.
- Once cool, place in the fridge for an hour or two to start chilling.
- Lightly whip the cream and gently fold it into the chilled custard.
- Add the lemon juice and mix gently.
- 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.
- 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/