Lemon Cheesecake Ice Cream

Beat together the sugar, cheese, vanilla and egg in a bowl

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.

Once cool, add the lemon juice and lightly whip the cream before folding into the mix.

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.