Cheesecake Ice Cream - cooking recipe

Ingredients
    1 cup sugar
    4 ounces cream cheese, at room temperature
    1 large egg
    1 1/2 teaspoons vanilla extract
    3/4 cup milk
    2 teaspoons grated fresh lemon zest or 2 teaspoons fresh orange zest
    1 1/2 cups heavy cream
    3 graham crackers, crumbled
Preparation
    In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
    Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
    Pour the entire mixture back into the pan and place over low heat.
    Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
    Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
    Let the custard cool slightly, then stir in the lemon zest and cream.
    Cover and refrigerate until cold or overnight.
    Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
    When finished, the ice cream will be soft but ready to eat.
    For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
    *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add 1/2 cup melted white chocolate to the custard along with the vanilla; proceed as directed.
    *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.

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