Cheesecake ice cream isn’t very conventional but after making it, I’m in love. The ice cream is mild and not very sweet and I find perfect if it is served after a really rich dessert. The cream cheese gives it a bit of saltiness and the lime juice cuts the slight sweetness.
For the ice cream:
- 350ml cream
- 200g sugar
- 175ml milk
- 125g cream cheese
- 1 egg
- 1/2 tsp vanilla
- 1tsp lemon juice
Start off simple by heating the milk in a sauce pan till it steams.
In a bowl beat the cream cheese with the egg, sugar and vanilla.
Once the milk is hot, pour it into the egg mixture whisking continuously and then pour it back into the sauce pan allowing it to cook till a line holds on a wooden spoon.
Whip the cream and fold it into the custard. Then drop in broken pieces of the digestive biscuit and fold them in. Pour the mixture into your bowl and freeze.
This is a sort of no-churn ice cream so it saves time and gets done a lot quicker.
What I liked when I scooped the ice cream out was that the biscuits float to the top in the box which means when you scoop out the ice cream, the biscuit actually forms a base and the ice cream is on top, just like a traditional cheese cake.