New York Cheesecake Icecream - cooking recipe

Ingredients

500 g cream cheese
1 lemon, finely grated zest and juice
60 g caster sugar
2 large eggs, yolks only
250 ml double cream, whipped
60 g butter, melted
85 g biscuits, ones you like to use for your cheesecake base

Preparation

Beat together all the ingredients, except the butter and biscuit crumbs, until smooth. Taste and add more sugar if you prefer it sweeter.
Pour into an ice cream maker and follow the manufacturer's freezing directions. Churn the ice cream for about 30 minutes or until nearly firm.
Process the biscuits until crumbled and mix with the melted butter. Lay between two layers of baking paper and roll until a thin sheet. Refrigerate until required.
When the ice cream is nearly firm, tip into a freezer container, add the crumbs and stir just once or twice, to swirl or ripple rather than mix evenly. Freeze until firm or ready to serve.
Store in the freezer for up to 3 months; take out 15 minutes before serving to soften.