Cheesecake ice cream
(from Elyce123’s recipe box)
Source: delicious. August 2005
Prep time: 15 minutes
Serves 6 people
Ingredients
- 175ml full-fat milk
- 200g caster sugar
- 125g full-fat Philadelphia cream cheese
- 1/2 tsp vanilla extract
- 1 egg
- juice of 1/2 lemon
- 350ml double cream, lightly whipped
- 50g digestive biscuits, broken up (or 12 whole ones)
Directions
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Heat the milk in a pan until nearly boiling. In a bowl, beat together the caster sugar, cream cheese, vanilla and egg. While whisking, pour the hot milk into the cream cheese mixture. Pour back into the cleaned-out pan and cook until a velvety custard, stirring constantly.
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Transfer to a bowl and sit in a sink of cold water to cool. Add the lemon juice and fold in the double cream.
-
Put into an ice cream maker to freeze, or freeze in an airtight container and whisk every 3 hours to remove any ice crystals. Fold in the crushed digestive biscuits, then freeze until solid, or serve the ice cream plain, sandwiched between whole digestive biscuits.