Lemon Cheesecake Ice Cream

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Meal course
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175 ml
Whole milk
200 grams
Caster sugar
125 grams
Cream cheese
1 tsp
Vanilla extract
1 large
1 large
Egg yolk
1 whole
Lemon - Zest
1/2 whole
Lemon - Juice
350 ml
Double cream
50 grams
Dark chocolate digestives - roughly crushed
Lemon Cheesecake Ice Cream
  1. Beat together the sugar, cheese, vanilla and egg in a bowl
  2. Heat the milk and then stir in the cheese mixture, continuing to stir until you have a custard consistency. Remove from the heat and set aside to cool.
  3. Once cool, add the lemon juice and lightly whip the cream before folding into the mix.
  4. Freeze in an ice cream maker or stick it in the freezer and give it a good stir every half hour as it freezes. Once it is a slushy consistency stir in the digestives and then place in the freezer for 2 hours, or until frozen solid.

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