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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. |