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| Cheesecake Ice Cream |
Ingredients
3 oz. cream cheese, at room temperature
3/4 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cup milk
1 1/2 cups whipping cream
2 teaspoons grated lemon zest
3 graham cracker squares, crumbled
Method
Beat together cream cheese and sugar in bowl of electric mixer until smooth and
creamy. Add egg and vanilla; beat until smooth, set aside.
Heat milk to boil in heavy medium saucepan over medium-high heat. Slowly beat
hot milk into cream cheese mixture. Pour entire mixture back into pan; reduce heat
to low. Cook, stirring constantly, until custard thickens slightly; about 5 minutes.
Do not let the mixture boil. Remove from heat; pour custard through a fine sieve
into medium bowl. Allow the custard to cool slightly; stir in cream and lemon zest.
Cover, refrigerate until cold, about 4 hours or overnight.
Stir chilled custard. Freeze in ice cream machine according to manufacturer’s
instructions, adding crumbled graham crackers to machine when ice cream is
semi-frozen.
3 oz. cream cheese, at room temperature
3/4 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cup milk
1 1/2 cups whipping cream
2 teaspoons grated lemon zest
3 graham cracker squares, crumbled
Method
Beat together cream cheese and sugar in bowl of electric mixer until smooth and
creamy. Add egg and vanilla; beat until smooth, set aside.
Heat milk to boil in heavy medium saucepan over medium-high heat. Slowly beat
hot milk into cream cheese mixture. Pour entire mixture back into pan; reduce heat
to low. Cook, stirring constantly, until custard thickens slightly; about 5 minutes.
Do not let the mixture boil. Remove from heat; pour custard through a fine sieve
into medium bowl. Allow the custard to cool slightly; stir in cream and lemon zest.
Cover, refrigerate until cold, about 4 hours or overnight.
Stir chilled custard. Freeze in ice cream machine according to manufacturer’s
instructions, adding crumbled graham crackers to machine when ice cream is
semi-frozen.