Lemon Cheesecake Ice Cream

I think I say this every time I make ice cream but this is quite possibly the best ice cream I have ever tasted. Maybe it’s because at the time of eating there is nothing to directly compare it too; but I’m in no way exaggerating by saying that when you put this ice cream in your mouth, at that precise moment in time it is quite frankly the best thing on Earth and thoughts of any past ice cream obsessions fly right out the window. This ice cream requires nothing more than a spoon, so just sit back, relax and enjoy!

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  • 175ml full fat milk
  • 200g caster sugar
  • 125g cream cheese
  • 1 tsp good quality vanilla extract
  • 1 large egg plus 1 egg yolk
  • Rind of 1 lemon and juice of half
  • 350ml double cream – lightly whipped
  • 50g dark chocolate digestives – smashed into crumbs with a rolling pin

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 fold in the cream.

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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20 thoughts on “Lemon Cheesecake Ice Cream

  1. Oh. My. Gosh. Lemon and cheesecake are two of my favorite things. Posts like this are why I’m never going to fully lose my baby weight 🙂

  2. Pingback: Weekly Favorite Food Posts | Edible Reflections

  3. Pingback: 500 Blog Post Celebration (well, 501 now!) | Homemade With Mess

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